Kale Salad

• 3 bunches Tuscan or Lacinato Kale
• 1/2 cup dried cranberries
• 1/2 cup carrot shreds
• 1/2 cup iced onions
• 1/2 cup radishes
• 1/2 cup toasted walnuts
• 1/2 teaspoon ground black pepper
• 2 tablespoon EVOO
• 2 tablespoons grapefruit white balsamic vinegar
• 2 tablespoon dijon mustard
• 1/4 teaspoon salt & pepper

1. Wash & dry all vegetables
2. Strip center stem from kale; slice or chop the kale
3. Dice the onion and place it in a bowl of ice water for a minimum of 15 minutes (this will cut some of harsh onion flavor).
4. Shred the carrot and slice the radishes
5. Toast the walnuts
6. For the dressing, whisk until emulisified: the olive oil, vinegar, mustard; season with S & P to taste
7. Combine the kale, drained onions, carrots, radishes, & walnuts; lightly salt & pepper the salad. Toss with the dressing. Allow it to rest a bit before serving. Serve chilled

bunches, cranberries, carrot shreds, onions, radishes, walnuts, ground black pepper, evoo, vinegar, mustard, salt

Taken from www.epicurious.com/recipes/member/views/kale-salad-5a10da7aa7380213f809143f (may not work)