Kale salad with cranberries and toasted walnuts
A hearty, sturdy salad that will last all day and satisfy with every meal. Ingredients 1 bunch kale, preferably Tuscan (aka lacinato, dinosaur, black, cavalo ne
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Cooking tools:
- Oven
- Skillet
- Chef's knife
- Cutting board
- Serving bowl
- Baking sheet
- Measuring cup
- Plate
Ingredients
- 1 bunch kale, preferably Tuscan (aka lacinato, dinosaur, black, cavalo nero)
- 1/4 cup (4 tablespoons) extra-virgin olive oil
- Juice from one lemon (about 2 tablespoons) or one tart orange (about 4 tablespoons) or a combination of the two
- Salt
- pepper
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted
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