Kale, Cabbage and Cranberry Slaw With Citrus Dressing With the seasonal touch of cranberry, this salad offers a fresh configuration of classic favors for the Thanksgiving table.

This salad also stays fresh for two-to-three days, since kale doesn't wilt like other salad greens. Try this kale cranberry feta salad for your next meal or as a side dish.

2 tablespoons honey 1 bunch of kale, about 1 pound 1/4 cup cranberry juice 1 tablespoon olive oil 1/4 teaspoon ground cloves Salt and pepper to taste 1/3 cup chopped almonds Instructions 1 ...

Massage the kale with a pinch of salt and a teaspoon of olive oil until it softens. (Don’t skip this step—it makes a huge difference!) Add the shredded cabbage and toss them together. In a ...

Our Winter Salad with Cranberry Vinaigrette might change your mind. Crisp red cabbage, tender greens, sweet peppers, crunchy pumpkin seeds, and red and green onion are tossed in a sweet cranberry ...

1. Place the kale in a large serving bowl. Drizzle the lemon juice and olive oil over and sprinkle the salt. Rub the oil, lemon juice and salt into the leaves for 1 minute to coat and slightly ...

Ingredients 2 bunches kale, cleaned, stemmed and cut into a chiffonade 2 cups Nappa cabbage, cut into a chiffonade 1 Granny Smith apple, cut into matchsticks ½ cup Blue Diamond Smoked Almonds ...

INSTRUCTIONS Whisk together the mustard, honey, olive oil, lemon juice, and salt until emulsified. Adjust to taste. Rinse and drain the lentils. Add to a saucepan with 2 1/2 cups water and bring ...