Cranberry Kale Salad


2 tablespoons water
2 tablespoons rice wine vinegar
2 tablespoons lemon juice
1 tablespoons agave nectar
12 oz. kale, destemmed and chopped
1/3 Cup Mariani Cranberries
½ Cup pecans, chopped
Fresh ground pepper, to taste


1. Combine water, lemon juice, rice wine vinegar and agave nectar for dressing and set aside.
2. Remove the center stem from the kale and discard. Wash and chop kale leaves and pat dry. To remove the stems from kale, run a knife down the spine of the kale, to leave only the leaf of the kale remaining.
3. Transfer kale to a large bowl. Salt the chopped kale and massage (don’t be afraid to squeeze the kale to breakdown woody fibers) for 30 to 60 seconds until bright green and soft.
4. Add dressing, fruit, and pecans to kale and toss. Add pepper, toss again.