Our Produce Merchandiser, Carolyn Twesten, created this recipe to use local fall greens.
Dressing Ingredients:
- juice of ½ lemon
- 1 tsp. maple syrup
- 1 tsp. Dijon mustard
- 1 tsp. tamari soy sauce
- 2 Tbsp. apple cider vinegar
- ¼ c. olive oil
- ¼ tsp. sea salt
- pinch cayenne pepper
Salad Ingredients:
- 1 bunch kale
- ½ c. shredded red cabbage
- ½ c. shredded carrot
- ½ c. dried cranberries
- ½ toasted pumpkin seeds
Directions:
1) Combine all dressing ingredients in a jar. Shake to combine. Makes about 1/3 cup.
2) Wash kale leaves, de-stem, and chop finely.
3) Place kale in a large salad bowl and dress with ¼ cup of dressing. Massage leaves until they feel tender, about 30 seconds.
4) Add remaining ingredients and toss to combine. Add more dressing if desired.
