Best Kale Salad | Kale Salad with Cranberries

Ingredients & Cooking Directions for Kale Salad for Thanksgiving:

Kitchen Equipment used in this Video

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Cutting board: http://amzn.to/2nByQka 

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Measuring cup: http://amzn.to/2niHwi5 

Induction Cooker: http://amzn.to/2nyw4eF     

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Whisk: http://amzn.to/2nCZo70

Tongs: http://amzn.to/2FatXYn

Estimated serving: 4

½ pound kale

6 ounces Brussel sprouts

½ small head radicchio

3 tablespoons pine nuts

¼ cup lemon juice

1 teaspoon lemon zest

¼ cup olive oil

1 teaspoon salt

½ teaspoon pepper

¼ cup dried cranberries

Parmesan cheese

1.       Remove rib from kale and roughly chop leaves.

2.       Remove core from Brussel sprouts and radicchio cutting them into shreds.

3.       Turn stove on medium low heat to toast pine nuts for about 3-4 minutes until lightly golden brown and fragrant.

4.       To make salad dressing, add lemon juice, lemon zest, olive oil, salt and pepper in a measuring cup whisking to combine.

5.       In a bowl, add kale, Brussel sprouts, radicchio and salad dressing tossing vegetables to coat with dressing.

6.       Add pine nuts, cranberry and shave Parmesan cheese on top of salad, tossing ingredients to combine. Serve cold.

Enjoy!