Kale & Carrot Salad with Candied Walnuts

I feel like kale is such an “in” food right now.  I have no problem eating it, I just haven’t been too excited to buy it and use it.  In an effort to beef up the healthy meals in this house (think, loose that baby weight!) I thought I’d give it a try.  I have to say, I am pleasantly surprised.  Also, one bunch of kale goes a seriously long way…I’ve made 3 separate meals with this bunch!

This salad is simple, yet hearty and really easy to throw together.  I’ll totally make it again.
kale salad

for the dressing, you will need:
¼ cup olive oil
2 tablespoons white vinegar
2 teaspoons honey
1 teaspoon dijon mustard

Combine all indgredients in a mason jar.  Top with the lid and shake well.  Set aside until ready to serve.

for the salad, you will need:
5 cups stemmed and torn kale
2 carrots, shredded
¾ cup candied walnuts (store bought or homemade)

Combine kale and carrots in a bowl and toss with the dressing.  Season with salt and pepper and mix well.  Cover and let stand for 15 minutes to let the kale soften a bit and absorb the flavors of the dressing.  Sprinkle with nuts before serving.

time: 10 minutes hands-on time + 15 minutes of “marinating”
serves: 2 with leftovers
from: Rachael Ray Magazine July/August 2013

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