From December/January 2014 issue
Serves 4

Ingredients

  • 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

Directions

  1. In a large bowl, toss together the kale, almonds, and cranberries.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, and mustard.
  3. Pour the dressing over the salad and toss

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