FESTIVE KALE SALAD WITH DRIED CRANBERRIES & TOASTED WALNUTS
Serves 4 Begin preparing the salad about 2 hours before you want to serve it.
1/2 cup organic walnut halves or pieces 1 large bunch organic lacinato or
dinosaur kale 1 organic orange 1/4 cup organic extra virgin olive oil 2 Tbs. orange juice ( squeezed from
1/2 the orange) 11/2 Tbs. lemon juice Unrefined sea salt and pepper to taste 1/2 cup organic dried cranberries
1. Preheat oven to 325° F. Arrange walnuts on baking sheet and toast until fragrant and crisp, about 10 minutes.
2. Wash and dry kale. Remove center ribs, slice the kale leaves into thin strips, and place in large salad bowl.
3. Zest orange. Place orange zest, olive oil, orange juice, lemon juice, salt, and pepper into cup or small jar, and mix. Add cranberries and toasted walnuts to kale, pour over dressing, and toss to coat thoroughly. Let sit on countertop at least one hour.
4. Slice remaining orange half lengthwise into thin slices, peel away rind, and chop orange slices into small pieces. Add orange pieces to salad before serving. per serving: 300 cal; 4g prot; 23g total fat ( 3g sat fat); 22g carb; 0mg chol; 15mg sod; 3g fiber; 14g sugar