Cranberry, Apple, Kale Salad Heaven!

A friend brought a similar salad to a potluck. Everyone raved about it and I helped myself to more than one serving!! It had the perfect harmony of flavors. She told me what was in it and I just had to make it the next day. This is a fabulous, delicious and healthy 4th of July recipe to bring to any party. It will surely be a hit, even to the non-health-conscious folks...the best of both worlds. You can sneak greens into your friend's lives and they'll still love you the next morning!! 

Even my girls who are not the most likely to eat a salad with anything dark green in it, loved it. 









Kale Salad, serves 6

Ingredients:

1 bunch kale 

1 teaspoon coarse salt, such as Celtic (amazing source of minerals)

1/4 cup red onion, finely chopped

1/2 cup dried cranberries

1 red apple, chopped ( I use Gala)

1/3 cup roasted and salted sunflower seeds

1/4 cup extra virgin olive oil

2 TBS red wine vinegar, preferably raw wine vinegar (inexpensive and excellent for your health!)

1 TBS raw honey, barely melted on very low heat. Honey is one of the most healing foods on the planet. If you heat it past 115 degrees F, it will lose much of it's healing properties. Raw honey is great to use on wounds because of it's antibacterial properties. My favorite brand is Honey Gardens Apothecary Honey.

1/8 tps stevia powder, optional (only add if you like the salad to be very sweet. I have not added this when I make it.)

1/3 cup feta cheese, crumbled

Directions:

Wash and dry kale. Tear it off from the stalks in bite size pieces. (the stalks are bitter and hard to chew)
Place torn kale in a bowl. Add olive oil and salt and massage kale for 2 minutes until it softens considerably.

Add other ingredients except feta cheese, finishing with vinegar and honey. Mix very well until all of the salad is well coated with dressing. Offer feta cheese on the side for those who care for it as not all people love it:)




 




 

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