Featured Recipe

Super Summer Kale Salad

Serves 8 – 1 cup each

Ingredients 

  • ⅓ cup white sugar
  • ½ cup vinegar
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 bunch of kale, stems removed, leaves chopped (1 medium bunch equals about 8 cups chopped)
  • 8 oz. shelled edamame, thawed
  • ¼ red onion, sliced thin
  • 1 cup shredded carrot
  • ⅔ cup fresh blueberries
  • ½ cup dried cranberries
  • ¼ cup cashew pieces
  • ¼ cup shelled roasted sunflower seeds

Instructions 

  1. Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
  2. Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. 
  3. Pour about half the dressing over the mixture and toss to coat. 
  4. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. 
  5. Serve remaining dressing on side.

Nutrition information: 220 calories, 12 grams fat, 1.5 grams saturated fat, 0 milligrams cholesterol, 170 milligrams of sodium, 23 grams carbohydrate, 4 grams fiber, 16 grams sugar, 6 grams protein