Kale Salad

I brought this home from a Super Bowl party, and made it again within the week. Kale isn’t my favorite green, but when combined with apple, carrot, almonds and cheddar cheese and tossed with a lemony vinaigrette it’s really special. A new favorite from the great website Cooking Classy! Thanks Terri.

1/2 cup olive oil

2 Tbs. fresh lemon juice

2 Tbs. apple cider vinegar

2 Tbs. real maple syrup

1 1/2 tsp. dijon mustard

Salt and freshly ground black pepper, to taste

1 lb. curly kale (about 2 large bunches)

1 large (9oz.) apple, recommend gala, julienned

2 medium carrots, shredded (1 cup)

3/4 cup unsalted slivered almonds, toasted

3/4 cup (3 oz.) shredded sharp white cheddar cheese

1/3 cup sliced red onion, slice very thin

In a mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard and season with salt and pepper to taste. Let rest in fridge while preparing remaining salad ingredients.

Remove kale leaves from thick ribs. Rinse and run leaves through a salad spinner to dry well. Working in batches on a cutting board, gather and bunch kale leaves together and thinly slice creating ribbons.

Transfer kale to a vary large bowl along with apples, carrots, almonds, cheddar cheese and red onion.

Whisk dressing again and then pour over salad. Toss well to evenly coat. Serve within a few hours for best results. Serves 8.