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Ingredients

  • 1 bunch lacinato kale
  • almond slices
  • dried cranberries ~ choose fruit juice sweetened
  • dried apple slices
  • fresh orange slices
  • Dressing Ingredients:
  • 2 tablespoons EVOO
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh squeezed orange juice
  • 1/2 teaspoon chili garlic sauce – Huy Fong Foods
  • 1 teaspoon agave nectar
  • 1 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 2 garlic cloves minced
  • 2 tablespoons minced shallots

Preparation:

  1. Wash and devein kale, roll and chiffonade cut.
  2. Whisk dressing and massage into kale leaves. Let rest for 8 minutes.
  3. Add dehydrated apples, cranberries, and almond slivers.
  4. Toss again garnish with orange slices and serve.

Serving Suggestion:

Make peanut butter toast and top with fresh orange slices for a delightful satisfying meal.

All recipes provided by: AlmostVeganCookingSchool.com