1 bunch of kale, chopped
a handful of dried cranberries or raisins and nuts (Ana used salad mix almonds)
For the dressing:
1 T. white wine vinegar
1 T. seasoned rice vinegar
1 T. honey
2 T. olive oil
½ tsp. salt (this may be too much)
Pour dressing over kale mixture and refrigerate for at least one hour or overnight. It’s good a couple days later, too.
Consider adding the nuts before serving so they stay crunchy.
Option: Toast crumbled ramen noodles, sliced or slivered almonds, and sesame seeds in butter until golden and add to the salad just before serving.
(From Ana Royal)