Sunday, 7 October 2012

Kale Salad with Cranberry Vinaigrette

  • 1 package Fresh Kale
  • 2 packets Roasted Sunflower Seeds
  • 3 Tbsp Water
  • 1/4 cup Cranberry Juice
  • 3 Tbsp Manao Soda (can sub lime juice)
  • a pinch Salt
  • 1 tsp Soya Sauce
  • 2 Tbsp Cooking Oil
  • Sugar (to taste)
  1. Rinse kale and shred to bite-sized pieces. Place in a bowl and pour sunflower seeds over the top.
  2. In a small bowl mix together remaining ingredients. Pour a small amount of the dressing over the salad and set the rest aside for guests to use at their leisure.

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