This honey mustard kale salad is gluten-free and tastes great. It's also good for you and can be used for any meal. The sour honey mustard dressing goes well with the earthy kale, and the crunchy almonds and sweet cranberries make the salad even better. It's simple to make and everyone will love it!
Ingredients: 1 bunch kale, stems removed and leaves chopped. 1/4 cup honey. 2 tablespoons Dijon mustard. 2 tablespoons apple cider vinegar. 1/4 cup olive oil. Salt and pepper, to taste. 1/4 cup chopped almonds. 1/4 cup dried cranberries.
Instructions: In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper to make the dressing. In a large salad bowl, add chopped kale. Pour the dressing over the kale and massage it into the leaves for a few minutes to soften the kale. Add chopped almonds and dried cranberries to the salad. Toss everything together until well combined. Serve immediately or refrigerate until ready to serve.
Prep Time: 10 minutes
Cook Time: 0 minutes
sta. clara de montefalco parish church
