Raw Kale Salad

1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
1/3 cup slivered almonds
1 pound fresh Kale
1/4 cup balsamic vinegar
3 Tbsp olive oil
1 Tbsp seasoned rice vinegar
1 Tbsp honey
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup crumbled feta cheese

Use toasted pine nuts instead of almonds. Use parm instead of feta.

Use a sharp knife to cut out the tough midrib of each kale leaf, and discard or compost. Slice the leaves crosswise into thin, 1/4 inch wide, slices. The easiest way to do this is to work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end of the "cigar" to the other, slicing a 1/4 inch off from the end. Place the kale slices into a large bowl.

3 In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper. A half hour to an hour before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit. Right before serving, stir in the feta cheese.

Serving Size: 6-8 servings

Number of Servings: 7

Recipe submitted by SparkPeople user LADASTIC.