raw kale salad

- 4-6 large raw green and/or purple kale leaves
- up to 1/4 cup lemon juice (enough to coat leaves)
- 2-4 tbsp olive oil (depending on the size of your leaves)
-1/2-1 tsp salt (to taste)
- 1/2-1 tsp black pepper (to taste)
- 1/4 cup pine nuts (raw or toasted)
- 1/4 cup dried cranberries or dried cherries
- 1/2 cup pitted kalamata olives
- 1/2-1 cup grape tomatoes (halved)

i never measure when i make this salad so you can add or reduce anything on here to your liking. the entire recipe also depends on the size of the kale leaves. a variation would me to use red, orange or yellow bell peppers in place of (or in addition to) tomatoes.

directions: chop up the thoroughly washed kale into slightly bigger than bite sized pieces (minus stems) and place into a large bowl. cover the kale with the lemon juice, oil and salt, and toss until well coated. prepare the rest of your ingredients while the dressing is soaking into the kale, then add it all to the bowl and toss again. this salad tastes best after marinating for at least 15 minutes

Number of Servings: 8

Recipe submitted by SparkPeople user LRENCH8.