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[the best] Kale Salad

Served a long side some gluten free noodles with BandMan's Bomb Spaghetti Sauce, this is quite possibly the best damn salad in the whole wide world (toot toot - my own horn). The flavors meld perfectly if you let the salad marinate for an hour or so before you eat. So give this salad a toss (heh! that's what she said) and then get started on the main course.

Hell what am I saying?! This salad could be the main course. I couldn't stop eating it even though I had been full for awhile. I guess if I'm going to overdose on something this salad would be a pretty bitchin' way to go.

Also, if you don't toast your pecans this shit is RAW and extra healthy for you.

2 bunches of kale, de-stemmed and shredded
2 garlic cloves, minced
juice from 1 lemon
1/4 c olive oil
salt and pepper, to taste
1 c dried cranberries
1 c pecan pieces
2 tbsp nutritional yeast
1 tbsp extra virgin olive oil

  1. Preheat the oven to 400. Spread your pecans on a dish and toast them for about 5-7 minutes. You'll know they're done when the aroma of them make your mouth start watering.
  2. In a small bowl, whisk together the garlic, lemon juice, olive oil, salt, and pepper. 
  3. In a large bowl, mix together the kale and the garlic-lemon-oil mixture. 
  4. Use a food processor to make a crumbly mixture out of those toasted pecans, the nutritional yeast, the oil, and salt. Toss it with the kale and top with your dried cranberries.


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