Kale Salad with Blueberries (make-ahead recipe)
This is a make-ahead GREEN salad and is just as crazy amazing the next day. No mow soggy greens y'all! It's ridiculously healthy. Try it and you'll make this salad again and again!
Ingredients
- 1 bunch kale, rinsed, tough stems removed and chopped
- 3-4 carrots, grated or julienned (here's the julienne-er we use)
- 1 cup craisins, dried cranberries
- 1/4 cup Apple Cider Vinegar
- 2 Tbsp extra virgin Olive oil
- 1/2 Tbsp granulated sugar
- 1/2 tsp salt and 1/8 tsp black pepper, or to taste
- 1 small red onion, thinly sliced
- 1 - 1 1/2 cups fresh blueberries added before serving
Instructions
- Stir together the dressing: 1/4 cup cider vinegar, 2 Tbsp oil, 1/2 Tbsp sugar, 1/2 tsp salt and 1/8 tsp black pepper.
- In a large mixing bowl, combine chopped kale, grated carrots and 1 cup craisins. Add dressing and toss the salad together until leaves are evenly coated with dressing. Cover and refrigerate at least 3-4 hours or overnight.
- Toss in thinly sliced red onion and blueberries before serving.
Notes
Quick Kale Tip: To remove the tough stems from kale, hold the base of the stem with one hand, pinch at the base of the leaf with the other hand and pull it up the stem to remove the leaves. Stack leaves and chop into small bite size pieces as you would with romaine lettuce. Spin it dry as you would any lettuce.
