Ingredients
1 bunch kale, washed, stems removed, chopped into bite size pieces
1 lb. frozen shelled edamame beans
1 cup shredded carrots
1 cup shredded green cabbage
1 container cherry or grape tomatoes
1 cup blueberries
1 cup dried cranberries
1 cup roasted cashew or pecans
1 cup roasted pepitos or sunflower seeds
½ cup red onion, chopped
1 cup fruit vinaigrette dressing.
Preparation
Put everything in a large bowl and toss to combine. Refrigerate for a few hours before serving. The edamame will thaw quickly and requires no absolutely no prep. Just throw it in. Unlike other tossed salads, this one will keep for days. Everyone who was driving took some for the road. It packs beautifully. If you take a lunch to work, this is perfect. Notes: I used Strawberry Balsamic Vinaigrette this time, but raspberry or blueberry work very well. To save time while we had guests, I used a bagged pre-chopped kale salad mix with shredded Brussels Sprouts and purple cabbage instead of bunch kale and that also worked very well. It’s an extremely flexible recipe so make it your own.
