Amish Overnight Kale Salad with Apples
I really wanted to embrace kale, but until I found this recipe I tossed more of it out than I ate. The difference? This salad marinates for several hours, so it soaks up the sweet-sour dressing. The apples and dried cranberries make it even tastier!
3 T. apple cider vinegar
3 T. olive oil
Salt, pepper, and sugar/sweetener
1 apple, any variety
5-6 cups fresh kale
½ cup dried cranberries
Pour the vinegar and the oil into a large lidded container (a one-gallon ice cream tub works well). Add sugar or sweetener to taste, along with some salt and pepper, then rotate the container to blend these ingredients. Wash, core, and cube the apple into the container. Wash the kale, cut out the tough stalks, and slice the leaves into ribbons. Add the kale and cranberries to the salad, put on the lid, and shake well to coat the kale and apples. Chill for several hours, preferably overnight, shaking occasionally. Serves 4-6. Keeps well in the fridge for 2 or 3 days.
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I really wanted to embrace kale, but until I found this recipe I tossed more of it out than I ate. The difference? This salad marinates for several hours, so it soaks up the sweet-sour dressing. The apples and dried cranberries make it even tastier!
3 T. apple cider vinegar
3 T. olive oil
Salt, pepper, and sugar/sweetener
1 apple, any variety
5-6 cups fresh kale
½ cup dried cranberries
Pour the vinegar and the oil into a large lidded container (a one-gallon ice cream tub works well). Add sugar or sweetener to taste, along with some salt and pepper, then rotate the container to blend these ingredients. Wash, core, and cube the apple into the container. Wash the kale, cut out the tough stalks, and slice the leaves into ribbons. Add the kale and cranberries to the salad, put on the lid, and shake well to coat the kale and apples. Chill for several hours, preferably overnight, shaking occasionally. Serves 4-6. Keeps well in the fridge for 2 or 3 days.
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