Kale Salad with Almonds, Jicama and Dried Cranberries
Recipe type: Salad
Prep time: 
Total time: 
Serves: Serves 6
  • 1 bunch of kale
  • grape tomatoes
  • 2 cups cauliflower florets
  • 1 cup chopped jicama
  • 2 shredded carrots
  • 2 cups shredded red cabbage
  • 1 cup chopped sweet peppers
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries
  • Newman's Own Olive Oil and Vinegar Dressing
  1. Wash the kale really well. Blot with paper towels. Remove the ribs and cut the kale into 3/4 to 1 inch strips.
  2. Shred the red cabbage into thin strips. Shred the carrots. Chop the red peppers. Chop the jimaca. Cut up the cauliflower into florets. Tomatoes can be halved if desired.
  3. Add half of the kale to a big bowl. Add the red cabbage. Add more kale and top with the shredded carrots. Add remaining kale. Top with the remaining vegetables. At this point the salad can be covered and refrigerated.
  4. Before serving add the almonds and cranberries. Toss the salad with the Newman's Own Olive Oil and Vinegar Dressing before serving.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/06/29/kale-salad-with-almonds-jicama-and-dried-cranberries/