Every summer we participate in a CSA (Community Sourced Agriculture). A local farmer sells “shares” of his crops each week. We get all kinds of wonderful veggies, and even some beautiful blackberries. One item we usually get in abundance is kale. (If you would like to find one near you, you can look here: https://www.localharvest.org/csa/)
So, as with so many food challenges, I reached out to family and friends on Facebook. A second cousin who worked at Cracker Barrel recommended their recipe. Over time, I have adjusted it slightly to our tastes and to use other delicious items we have in the house.
Equal parts:
– Kale
– Brussel Sprouts (Bottoms cut off and bad leaves removed)
– Cabbage (I prefer red, but green works well too)
Each of the following should be adjusted to taste, but I use these amounts per approx. 10 cups of greens:
6 oz of Dried Cranberries (Craisins)
8 oz of Chopped Pecans
3/4 c of Sunflower Seeds
1/2 c of Olive Oil
1/4 c of Apple Cider Vinegar
4 tbsp of Maple Syrup
Clean and dry the greens. Shred in the food processor. Dump into a bowl. Add cranberries, pecans and sunflower seeds.
Mix olive oil, vinegar and maple syrup together, making sure they are well blended. Add to salad and let sit in the refrigerator for 4 or more hours.
Want the original recipe? You can find it here: https://www.sixcleversisters.com/copycat-cracker-barrel-brussel-sprouts-n-kale-salad-recipe/
Denise's Fanciful Function 