RECIPE: Kale & Cranberry Salad

INGREDIENTS:

• 1/3 cup dried cranberries
• 1 bunch of kale, about 1 pound
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar 
• Pepper and any other sodium-free seasonings to taste
• 1/3 cup whole or chopped almonds

INSTRUCTIONS:

• Remove center stems from kale.
• Cut kale leaves into thin ribbons.
• Peel carrot and cut into thin slices (julienne style).
• Combine cranberries, kale, olive oil, seasonings, almonds and carrots. 
• Toss to coat kale. Serve & enjoy!

Recipe & photo submitted by
AAY! member Alisa H.