Kale Salad with Cherries and Almonds
- ½ bunch kale
- 1 cup ripe cherries
- ½ cup sliced almonds
- 1 Tbsp margarine or oil
- 2 Tbsp canola oil
- 2 Tbsp rice vinegar
- 1 tsp honey
- ¼ tsp salt
- freshly ground pepper to taste
- Remove tough stems from kale leaves and discard.
- Slice/chop kale into bite size pieces.
- Cut cherries in half, pit, and cut again into quarters.
- Heat margarine or oil in a skillet and toast almonds.
- Whisk together canola oil, rice vinegar, honey, salt and pepper in a large bowl.
- Add kale, cherries and almonds and toss well to coat.
- Letting the salad sit 15 – 30 minutes will let the kale soften a bit, but it’s not absolutely necessary.
Recipe by Savory Nature at http://savorynature.com/2015/07/21/kale-salad-with-cherries-and-almonds/
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