Notes: Debra Steppel's original recipe, inspired by the South Lakes Safeway Deli's version. Great for potlucks because it makes a large quantity and doesn't spoil when sitting at room temperature for a few hours.
Ingredients
1 large bunch or bag of kale
1 bottle Raspberry Walnut or Raspberry Vinaigrette salad dressing
~2/3 cup finely chopped walnuts
~2/3 cup sliced almonds (toasted or not)
~1/4 cup dehydrated finely minced onion (can substitute onion powder) (To absorb whatever liquid falls to the bottom of the bowl over a few days in the fridge)
~6 oz. pre-cut matchstick carrots (Walmart, Lidl, or Wegmans)
~1 cup Craisins
~1.5-2 cups fresh blueberries
~2/3 cup roasted, seasoned sunflower seeds or pepitas (pumpkin seeds)
Optional: arials of 1 medium or 1/2 large pomegranate (adds color, flavor, and nutrition but you can't always find them in the stores. Usually prevalent in the fall.)
Mise en Place
1. Wash blueberries and dry them on a paper towel.
2. Wash and dry the kale. Remove the thick stalks. Chop leaves finely with a large knife on a cutting board.
3. Mix the tiny bits of chopped kale with the salad dressing in a large Ziploc bag. Smoosh the air out before sealing the Ziploc. Massage it to try to coat ALL of the kale pieces - it really tastes better with all of the kale fully coated.
Directions
1. Empty coated kale into a large mixing bowl with a lid.
2. Add all other ingredients and mix well. Refrigerate.
3. Before serving, add salt & freshly ground pepper to taste.
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