Servings: 6 servings as a side salad 1 bunch kale, rinsed, tough stems removed and chopped 3-4 carrots, grated or julienned (here's the julienne-er we use) 1 cup craisins, dried cranberries 1/4 cup Apple Cider Vinegar 2 Tbsp extra virgin Olive oil 1/2 Tbsp granulated sugar 1/2 tsp salt and 1/8 tsp black pepper, or to taste 1 small red onion, thinly sliced 1 - 1 1/2 cups fresh blueberries added before serving
Stir together the dressing: 1/4 cup cider vinegar, 2 Tbsp oil, 1/2 Tbsp sugar, 1/2 tsp salt and 1/8 tsp black pepper.
In a large mixing bowl, combine chopped kale, grated carrots and 1 cup craisins.
Add dressing and toss the salad together until leaves are evenly coated with dressing.
Cover and refrigerate at least 3-4 hours or overnight.
Toss in thinly sliced red onion and blueberries before serving.