Cranberry Kale Salad
Ingredients
For the Salad:
- 6 cups kale, finely chopped
- ⅔ cup dried cranberries
- ¾ cup toasted pecans or cashews
- ½ large red onion, thinly sliced
For the Fat Free Creamy Lemon Thyme Dressing:
- ¾ cup fat-free Greek yogurt
- 1 clove garlic, very finely minced or ½ tsp. garlic powder
- Zest of ½ large lemon, finely minced
- Juice of ½ large lemon or more, if desired
- 1 tbsp. Worcestershire sauce
- 1 tbsp. honey or to taste
- 1 tsp. fresh thyme, chopped or ½ tsp. dried thyme
- Pinch or two of salt and pepper, to taste
- ½ tsp. smoked paprika, optional
Instructions
To prepare the salad:
- In a large bowl, add all of the salad ingedients; toss until completely combined.
To prepare the salad dressing:
- In a salad dressing container, simply whisk all of the ingredients together until well combined.
- This dressing can be made a couple of hours or a day ahead if you like; ensure lid is tight and store in the refrigerator; the flavours tend to meld together better if made a little in advance of using.
- When ready to serve, add the dressing to the salad ingredients; toss again to completely blend.