Week Two Day Two: Kale Cranberry Salad with Tangy Chili Dressing

Week Two Day Two: Kale and Cranberry Salad with Tangy Chili Dressing

3 Medium Carrots, washed, peeled and sliced into thin strips
1 Orange Bell Pepper, Washed, seeded and chopped small
1 c Dried Cranberries
1 c Broccoli, chopped
4 c Kale, Washed and leaves separated from stalk
1/2 c hazelnuts
1/4 c olive oil
1/4 c apple cider vinegar
2 cloves, garlic, sliced
1 tbl Tamari
1/2 tsp Cayenne Pepper
3 tbl Pineapple juice

Add kale to large bowl, set aside
In a small bowl add oil, vinegar, garlic, tamari, cayenne and
pineapple juice. Whisk to combine. Pour 3 tbl over kale and massage
until kale is half the original size. Add remaining ingredients to
salad, toss to combine. Add dressing to taste. Enjoy.

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