Cranberry Kale Salad with Champagne Vinegar
Once again this will just be a list of ingredients rather than a proper recipe. I like posting things this way just to give you flavour combination ideas rather than a complicated rigid recipe. This way you can add or subtract things as you like.
For the salad:
kale (washed and chopped)
coleslaw mix (in the fridge section of your produce store)
toasted pumpkin seeds
shredded carrot (there is some in the coleslaw mix I just like to add extra)
cooked quinoa (optional)
For the dressing:
3 parts olive oil or pumpkinseed oil
1 part champagne vinegar (my fave for this is Trader Joe's Orange Muscat Champagne Vinegar)
salt and pepper to taste
a touch of garlic powder if you like
Toss all together and that's it. This can be served immediately or you can dress it up to an hour before serving if you like your kale a little less firm.
Tip- this is amazing as a main meal when you include the cooked quinoa. You can also top with diced left over turkey or chicken.