Cooking for Kids Recipes: All recipes adapted for families from the Cooking for Kids: Culinary Training for School Nutrition Professionals program by Barbara Brown, food specialist, Chef Tiff any Poe, Senior Cooking for Kids consultant.
Ingredients
SERVINGS: 4 Serving(s)
- ½ pound kale, cleaned, dried and chopped
- 1 cup dried cranberries
- ¼ cup orange juice
- 2 teaspoons vegetable oil
- ¼ teaspoon kosher salt
Instructions
Place kale in a large mixing bowl and add juice and salt.
Using clean hands, massage kale until it loses some volume and turns bright green.
Stir in oil and dried fruit. Mix well.
Cover salad with plastic wrap and refrigerate 30 minutes to several hours before serving to allow flavors to develop.
