Ingredients
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Amount
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Measure
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Ingredient
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| bunch | Kale | | cup whole kernels | 1 C almonds sliced, unsalted, dry-roasted | | cups whole kernels | 1 C almonds sliced, unsalted, dry-roasted | | cups grated | Carrots | | cup | cranberries, dried, | | medium (2-1/2" dia) | Onion, chopped | | cup | White Balsamic Vinegar | | cup | Extra Virgin Olive Oil | | tablespoons | Splenda White Sugar blend | | clove | Garlic clove minced |
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Steps
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Sequence
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Step
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| 1 | Wash and pull kale leaves off the stems tearing into bite size pieces. Discard stems. | 2 | Add in almonds, carrots and cranberris and toss together. | 3 | In a small bowl combine Balsamic Vinegar and Oil. Add garlic and splenda. Salt and pepper to taste.
Pour over salad mix and toss to coat. | 4 | Cover with plastic wrap and chill 4-6 hours before serving. |
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