1 large bunch of kale
½ cup walnut pieces
½ cup dried cranberries
¼ cup feta cheese
¼ cup Balsamic Vinaigrette
For Balsamic Vinaigrette:
¼ cup balsamic vinegar
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon fresh cracked black pepper
salt, to taste
2 teaspoons of honey*
⅓ cup extra virgin olive oil
2 tablespoon fresh parsley, chopped
1
1. Wash hands well with soap and warm water.
2
2. Wash kale and pat dry with a clean kitchen towel or paper towels.
3
3. Remove tough center rib from kale with a knife, or by simply tearing 4. with your hands. Discard stems. Tear or cut kale leaves into small, bite-sized pieces.
4
5. In a large bowl, combine kale, nuts, and dried fruit.
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6. Gently toss salad with dressing. Top with crumbled cheese.
6
7. Serve immediately or refrigerate in a sealed container for up to 3 days.
*Honey should not be fed to infants less than one year of age
Ingredients
1 large bunch of kale
½ cup walnut pieces
½ cup dried cranberries
¼ cup feta cheese
¼ cup Balsamic Vinaigrette
For Balsamic Vinaigrette:
¼ cup balsamic vinegar
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon fresh cracked black pepper
salt, to taste
2 teaspoons of honey*
⅓ cup extra virgin olive oil
2 tablespoon fresh parsley, chopped