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Salads & sides

Cranberry-Kale Salad

Cranberry-Kale Salad recipe
photo by:kraft
You’ll be converted to a kale fan after trying this salad of cranberries, tomatoes and pine nuts tossed in a balsamic vinaigrette and Dijon dressing.
time
prep:
10 min
total:
20 min
servings
total:
4 servings, 2 cups each
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What You Need

1/2
cup  dried cranberries
8
cups  chopped kale
1
cup  cherry tomatoes, halved
1/2
cup  KRAFT Balsamic Vinaigrette Dressing
1
Tbsp.  brown sugar
1
Tbsp.  GREY POUPON Country Dijon Mustard
2
Tbsp.  pine nuts, toasted

Make It

PLACE cranberries in small bowl. Add enough boiling water to cover cranberries; let stand 10 min. or until softened.

DRAIN cranberries; place in large bowl. Add kale and tomatoes; mix lightly.

WHISK dressing, sugar and mustard. Add to salad; toss to coat.

TOP with nuts.

Kraft Kitchens Tips

Shortcut
Use your food processor to chop the kale into small pieces, processing in batches if necessary.
Food Facts
A member of the cabbage family, kale has heavy-textured elongated dark green leaves with tightly curled edges. Rinse the leaves in cool water, then strip the leaves away from the thick mid-ribs before using as directed.
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