Massaged kale salad….

Last month I went on my annual girl's weekend in the Blue Ridge mountains. As with all girl's weekends, we ate and drank a lot. We did manage to squeeze in one super food -- Alisa's massaged kale salad. Delicious and nutritious. And, easy to make with a few short cuts.

Alisa's Kale Salad (adapted from Mel's KitchenCafe)
(Serves 6)

Ingredients:

1 10 oz. bag Trader Joe's Tuscan kale cut, washed and ready to use. (short cut)

3/4 teaspoon kosher or sea salt

1/2 cup dried cranberries/craisins

3/4 cup small diced apple

1/3 cup toasted pine nuts*

1/4 cup olive oil

2 tablespoons apple cider vinegar

1/2 teaspoon sugar

1/3 cup crumbled feta cheese

{i use my herb scissors to cut off stems} 

Directions:

1. Cut off any remaining tough stems from kale. Place kale in a large bowl, add salt and massage for 2 minutes with your hands. You'll notice it start to turn a darker green and the texture will begin to soften.
2. Toss in craisins, apples and pine nuts. In a small bowl whisk together the oil, vinegar and sugar.
3. Pour over salad and toss. Sprinkle feta cheese on top and serve.

*Place pine nuts in a single layer on a baking sheet in 325 degree oven until golden brown. I tend to get distracted in the kitchen and have burned nuts on many occasions. If this is an issue for you, check out Mario Batali's how to video on toasting nuts and spices.

The salad can be refrigerated for up to five days, so make a big batch and snack on it all week.

Serve it as a side salad or box it up in Chinese take out containers for a picnic...

Have a happy and healthy weekend!