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Crunch Kale Salad


 3 cups kale, de-stemmed, torn into small pieces

1 cup shredded red cabbage

½ cup shredded carrots

½ cup fresh or thawed frozen corn kernels

¼ cup thinly sliced sweet onion

1 medium apple, quartered, cored & sliced crosswise

3 Tablespoons poppy seed dressing

¼ cup dry roasted, unsalted sunflower seeds

 Rinse kale; dry slightly on paper towels.

 In large salad bowl, place kale, cabbage, carrots, corn, onion, and apple.  Toss with dressing.  Sprinkle with sunflower seeds.

 Serve (may refrigerate before serving if finished before rest of meal is ready).  Refrigerate leftovers.

                                                                                    4-5 large servings


Submitted by CSA Member Linda