Tuesday, February 17, 2015

Kale and Cranberry Salad

Easy healthy kale saute with dried cranberries and balsamic vinegar. Gluten free, vegan, clean eating and paleo.

  • 2 bunches kale
  • 1/4 cup sliced almonds nuts
  • 1 tsp chopped garlic
  • 1/4 sunflower seeds
  • 1/4 cup dried cranberries
  • 3 tbs olive oil
  • 4 teaspoons balsamic vinegar, or to taste

Saute garlic in olive oil. Add kale until it is bright green. Meanwhile, in a cast iron skillet, toast the almond nuts. Allow kale and almonds nuts five minutes to cool, then toss together in a large bowl.
Add dried cranberries, sunflower seeds and drizzle with balsamic vinegar. Serve immediately. Enjoy!


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