From December/January 2014 issue
- 6 cups chopped kale
- ½ cup slivered almonds, toasted
- ½ cup dried cranberries,
- preferably fruit juice sweetened
- 2 TBSP extra-virgin olive oil
- 2 TBSP balsamic vinegar
- 2 TBSP maple syrup
- 1 TBSP grainy mustard
- Sea salt and black pepper, to taste
- In a large bowl, toss together the kale, almonds, and cranberries.
- In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, and mustard.
- Pour the dressing over the salad and toss
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