Kale-Beet Salad

Just FYI — an alternate title is Kale Salad That Makes Me Want To Dance.

Folks, it’s true.

Have you ever met a kale salad that makes you want to dance?

Sure, there are some delicious recipes out there on the IIGI (infinite inter-web of galactic information – AKA the internet), but do they make you want to get up and just shake it out? Really? If answered “yes”, then I am giving you my best skeptical face – with the eyebrows and everything.

This stuff is good. Real good.

And, as I’m sure you know, if you take real good and top it with toasted almonds, well, let’s just say, it’s off the charts.

It’s the last week before exams…can you hear me groaning? Biology?, English?, just give me some kale. And beets and carrots and dried cranberries. And no exams. Please…?

I have nothing else to say as my brain has decided to hibernate without consulting me. Honestly, I can’t believe I was able to whip out a word like hibernate. I guess that biology must be in there somewhere…

Kale-Beet Salad

Adapted from: today.com

• 4 cups kale, finely chopped
• 1/2 cup dried cranberries
• 1 small beet, grated (approx 1 cup)
• 1 small carrot, grated (approx 3/4 cup)
• toasted slivered almonds
• 2 tbsp balsamic vinegar
• 2 tbsp lemon juice
• 2 tbsp oil (of your choice)
• 1 tsp maple syrup
• 1/4 tsp salt
• 1/4 tsp ground black pepper

In a large bowl, combine kale, cranberries, beet and carrot. Set aside. In a small bowl, whisk together the dressing ingredients: vinegar, lemon juice, oil, maple syrup, salt, and pepper. Toss dressing with salad, and let sit for about one hour. Re-toss salad every ten minutes. To serve, top with almonds.