Crisp Kale Salad

• 1 lb. fresh kale
• 2 large carrots
• 1 large Vidalia or sweet onion
• 1 large lemon
• 1/3-1/2 cup Braggs Aminos
• 1/3-1/2 cup extra virgin olive oil
• 2-3 teaspoons garlic powder
• 2-3 teaspoons dried basil, oregano, OR Italian seasoning

1. SALAD: Wash and tear the kale into bite-sized pieces and remove the stalk. Shred the carrots. Dice the onion into small to medium pieces. Toss together in large bowl.
2. DRESSING:
3. Squeeze the juice from the lemon into a liquid measuring cup. It should be 1/3-1/2 cup. Add equal amounts of Braggs Aminos and olive oil. Stir in garlic powder and dried seasoning. Stir until thoroughly mixed.
4. Pour as much dressing as necessary over salad and toss until kale is thoroughly coated. You may not use all of the dressing, but you will used most of it. Whatever is left is tasty on any lettuce salad. NO SALT IS NECESSARY.

fresh kale, carrots, vidalia, lemon, braggs, extra virgin olive oil, garlic, basil

Taken from www.epicurious.com/recipes/member/views/crisp-kale-salad-1206286 (may not work)