Kale, Lemon and Cranberry Salad
Quick to make and delicious to eat. The lemon dresses the kale and the cranberries add just the right amount of sweetness.
- 2 bunches kale
- 2 lemons, juiced
- 1+ tsp salt
- freshly ground pepper to taste
- 1 tsp celery salt
- ½ cup dried cranberries
- ½ cup roasted sunflower seeds (optional)
Farmers To You Ingredients:
- Dried Cranberries
- Sunflower Seeds
Other Fresh and Pantry Ingredients:
- celery salt
- salt and pepper
- Wash and remove ribs from kale. Spin dry. Juice 2 lemons and pour over kale. Sprinkle with salt. Using your fingers, briefly “massage” the kale until wilted. Add pepper, celery salt and cranberries. Sprinkle with sunflower seeds if desired.
- For a different taste, try substituting cumin or allspice for the celery salt. Add hard boiled eggs and serve with crusty bread to transform this dish from a side salad into a full meal.