Summery Kale Salad

Paula Nemzek for KCTS 9 Cooks

This is a copycat version of a delicious salad from the deli section of the local grocery. Find this recipe and more in our KCTS 9 Cooks: Every Day Cookbook.

serves 8

1/3 cup sugar
1/2 cup vinegar (white balsamic if you have it)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup extra virgin olive oil

1 bunch kale, stems removed and leaves chopped in bite-size pieces, or most of a 10-ounce bag of chopped kale
3/4 10-ounce package frozen shelled edamame (soybeans), thawed, about 1 cup
1/4 red onion, finely diced
1 cup shredded carrot
1 cup fresh blueberries
1/2 cup sweetened dried cranberries or dried cherries
2/3 cup roasted cashew pieces
1/2 cup shelled, roasted sunflower seeds
1 container grape tomatoes, halved lengthwise

Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar dissolves; set aside.

Toss kale, edamame, red onion, carrot, blueberries and dried cranberries together in a salad bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours to soften up the kale. Before serving, add cashew pieces, sunflower seeds and tomatoes; toss again, adding additional dressing to taste.

Note: I make this the night before and add the final ingredients right before serving. Best the next day; it's still good on day 2, though not at its best.

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