SUPER SUMMER KALE SALAD
HANDS-ON 15 MIN TOTAL 4 HR, 15 MIN SERVES 8 SUBMITTED BY SUSAN
158 REVIEWS
3 Tbsp. cider vinegar
3 Tbsp. extra-virgin olive oil
1 Tbsp. honey
1 tsp. grated fresh ginger
½ tsp. salt
½ tsp. black pepper
Pinch of cayenne pepper
1 bunch kale, stems removed and leaves chopped (8 cups)
1 (8-oz.) pkg. frozen shelled edamame, cooked according to pkg. directions and cooled
1 cup shredded carrots
2/3 cup fresh blueberries
½ cup dried cranberries
½ cup thinly sliced red onion
½ cup roasted cashew pieces
½ cup dry-roasted sunflower kernels
1. For dressing, whisk together vinegar, oil, honey, ginger, salt, black pepper, and cayenne in a large bowl until honey is dissolved.
2. Add kale, edamame, carrots, blueberries, cranberries, and onion to bowl with dressing; toss to coat evenly. Chill, covered, at least 4 hours or up to 3 days. Top with cashews and sunflower kernels just before serving.
armagazine.com/kale-salad
HEALTHY VEGETARIAN GLUTEN-FREE PER 1/4 CUPS: 253 CAL; 16G FAT (2G SAT); 9G PRO; 23G CARB (7G FIBER, 12G SUGARS); 198MG SODIUM
SOUTHWEST CHOPPED SALAD WITH SALSA VERDE
HANDS-ON 20 MIN TOTAL 35 MIN SERVES 6 SUBMITTED BY JENNY FROM WA
16 REVIEWS
2 tsp. Cajun-style seasoning
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