ANA’S KALE AND CRANBERRY SALAD
(from Ana Royal to Karbaumer Farm)
1 bunch of kale, chopped
A handful of dried cranberries or raisins and nuts (Ana used salad mix almonds)
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.
Another suggestion would be to toast crumbled ramen noodles, sliced or slivered almonds, and sesame seeds in butter until golden and add to the salad just before serving.