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Kale Salad

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4 C. tightly packed, Baby kale that has been stemmed & chopped
1 medium apple, chopped
¼ C. dried cranberries
¼ C. coarsely chopped pecans or walnuts

Dressing:

3 Tbsp. fresh lemon juice
2 Tbsp. olive oil
2 tsp. Mansmith’s Original Grilling Spice

Mix together dressing ingredients.  Put dressing and kale into a gallon zippered bag.  Mix the salad then burp the bag to remove the air.  Let sit on the counter for 2-3 hours.  Massage the kale until softened.  Add the apple, cranberries and nuts, toss again.  Refrigerate several hours or overnight.  Toss again before serving.