Servings: 6 as a side salad Ingredients for Salad Dressing: 4 Tbsp fresh lemon juice 2 Tbsp extra virgin olive oil 1 Tbsp honey, or sugar 1/2 tsp salt 1/8 tsp black pepper Ingredients for Kale Salad: 1 bunch kale, (8 cups loosely packed) well rinsed 1 cup craisins, dried cranberries 1 small red onion, thinly sliced 1 apple, (I used a crisp fuji apple) 1 pear, (firm) 1 cup pecans, toasted on a dry skillet
Combine all dressing ingredients and stir together until honey dissolves then set aside.
Rinse and strip kale leaves. Chop in bite-sized pieces. I rinse the chopped leaves a second time to ensure there isn't any dust hidden in the curly leaves then dry in a salad spinner.
Place kale in a salad bowl, top with 1 cup craisins and drizzle with dressing.
Use hands to stir well and massage lightly until kale just starts to wilt. Cover and refrigerate 4 hours or overnight.
Before serving, add sliced apples, sliced pears, thinly sliced onions and toasted pecans. Toss to combine.