Raw Kale Salad with Miso Dressing
1 or 2 heads kale, any variety (I like Curly Kale for this salad)
1/4 cup dried Organic cranberries
1/4 cup Pine nuts
Extra Virgin First Cold-Pressed Olive Oil
Miso Dressing (see recipe below)
Strip kale of stems, tear into small pieces and soak in a bowl for a minute or two to get rid of any sand or dirt. Drain kale and using a salad spinner, spin the kale dry. Place kale in a large bowl and drizzle with olive oil and a dash of sea salt. Massage kale with your hands for a few minutes until it softens. This helps the kale become easier to digest.
Add cranberries & pinenuts and toss with Miso Dressing.
1 shallot, diced
1 tbl dijon mustard
1 tbl white sweet miso
1/4 c. rice wine vinegar
1 tsp. maple syrup or agave nectar
3 TBL Olive oil
Blend in a Magic Bullet or shake well to mix.
Reprinted with permission from Karma Chow