Sweet Kale Cranberry Salad (Print Version)

# Ingredients:

01 - 3 cups kale

02 - 1 cup broccoli slaw

03 - 1 cup shredded carrots

04 - 1/2 cup sliced almonds

05 - 1/2 cup pumpkin seeds

06 - 1/2 cup dried cranberries

07 - 1/3 cup poppyseed dressing

# Instructions:

01 - Wash all the vegetables and pat them dry.

02 - If shredding the carrots yourself, peel and shred them using a cheese grater.

03 - Remove the stem from the kale by pulling the stem in one hand and the leaves in the other. Discard the stem and chop the leaves.

04 - In a large bowl, place the kale, shredded carrots, and broccoli slaw. Toss to combine.

05 - Add the sliced almonds, dried cranberries, and pumpkin seeds. Toss the mixture again.

06 - Prepare the dressing according to the instructions on the package.

07 - Pour the poppyseed dressing over the salad and toss one final time before serving.

# Notes:

01 - Prepare the salad ahead of time and store undressed for up to 2 days in the refrigerator. The dressing can be stored up to 2 weeks in a sealed jar.

02 - For convenience, use store-bought lemon poppyseed dressing if desired.

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