- 1 bunch curly kale, washed, stemmed and cut into chiffonade
- 1/3 Cup toasted almonds, chopped
- 1 apple, julienned and tossed with lemon juice
- 1/8 Cup honey
- 1/4 Cup olive oil
- 1/2 Teaspoon salt
- 1/4 Cup cranberries
Blend all the dressing ingredients. Place kale in a bowl and pour the dressing over the kale. With your hands, massage the kale and dressing for about 2 minutes. The kale will darken in color and reduce in size by about one half. Toss with almonds and apples.