I didn’t take a picture of my recipe (I ate it all). But here’s basically what it looks like:
This picture is from Beyond Rice and Tofu, and her recipe is linked to the image. She uses apples in her version, which are probably great too! I’m more of a savory salad when it comes to kale, so I opted out of fruit. Truth be known, I doctored up a bag like this one:
Cassidy’s Kale Salad Recipe:
one cup chopped kale
one cup chopped cabbage
one zucchinni, cut into long thin strips (spiralizer works or just slice it with a knife)
1/4 cup sunflower seeds
1/4 cup dried cranberries
optional: 1/4 cup nuts (pistachios or slivered almonds)
poppyseed dressing. store bought organic, or make your own.
(poppyseed dressing idea:
combine some smooth base, like vegenaise, mayonaise, yogurt, silk tofu, or something neutral tasting with a yogurt like texture) with poppyseed, olive oil, salt, pepper, mustard (dijon is good), vinegar (apple cider is good), and a sweetner like raw cane sugar, or honey, or agave (even maple syrup). mix and pour.
Poppyseed dressing recipes:
Combine everything, then eat! It’s better as it sits in the fridge a few days, so this is a good recipe for any make-ahead parties or dinner prepping.