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Rated 5.0 stars by 1 users
Lunch
American
Boro Team
6
20 minutes
0 minutes
A fresh and crunchy salad made with kale ribbons, crisp apples, carrots, toasted almonds, and red onion—perfectly balanced with a zesty lemon vinaigrette.
1 lb. curly kale (about 2 large bunches)
1 large (9 oz.) apple, recommend gala, julienned
2 medium carrots, shredded (1 cup)
3/4 cup unsalted slivered almonds, toasted
1/3 cup sliced red onion, slice very thin
optional: 1/4 cup dried cranberries
Remove kale leaves from thick ribs. Rinse and run leaves through a salad spinner to dry well. Working in batches on a cutting board, gather and bunch kale leaves together and thinly slice creating ribbons.
Transfer kale to a very large bowl along with apples, carrots, almonds, and red onion.
Pour dressing over salad. Toss well to evenly coat. Our lemon vinaigrette dressing is best with this salad.
Serve within a few hours for best results.
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