My favorite trendy food is kale salad. It’s so easy to make at home and so good for you. Here’s my jazzed up version. Throw a fried organic egg on top and you’ve got a complete meal in minutes. This is for 2.
Take half a bunch of kale, wash it, and tear away the stems.
Put into your Cuisinart and pulse with chopping blade. You want it well-chopped, but not ground into a mush.
12 ripe fresh cherries. Roughly cut into pieces–stems and seeds removed.
(You can use dried cherries, dried cranberries, or raisins. Most people do. The fresh ones are just so much more fabulous.)
16 roasted almonds ( or nut of your choice ) chopped
The Apricot Mustard Dressing
3 T Veganaise
1 T good quality grainy mustard
2 T apricot preserves
1/4 teas salt
3 T coconut milk, or soy milk
For this amount of kale salad use 2 to 3 T of the dressing.