Kale-lemon-and-cranberry-salad.jpg

Kale, Lemon and Cranberry Salad

June 13, 2014
by Cornelia Emlen


Kale, Lemon and Cranberry Salad
Print
Serves: 6
Quick to make and delicious to eat. The lemon dresses the kale and the cranberries add just the right amount of sweetness.
Ingredients
  • 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:
  • Kale
  • Dried Cranberries
  • Sunflower Seeds
Other Fresh and Pantry Ingredients:
  • lemon
  • celery salt
  • salt and pepper
Instructions
  1. 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.
Note:
  1. 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.