My friend Marleen shared this delicious recipe with me.
Note: I recommend soaking the kale in the dressing overnight or for a few hours prior to eating. This softens the leaves so they digest better.
1 Lemon, juiced with seeds removed
1 Tbsp Maple Syrup
1 Tbsp Dijon Mustard
1 Clove Garlic, finely chopped
Olive Oil to taste (2-3 Tbsps)
Place all ingredients in a Ball jar or other container with a tight lid, and shake well.
1 Bunch Lancinato (Dinosaur) Kale, finely chopped with large center stem removed
½ Cup Pecans or Walnuts, chopped
¼ Cup Dried Cranberries
Feta Cheese (optional)
Optional: Add chopped apples, or diced avocado for even more taste and nutrients!
Pour the salad dressing over the kale leaves and let it sit for a few hours or maybe overnight.
Just prior to serving, toss in the cranberries, nuts and feta cheese.