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Ingredients

8 cups chopped kale (about 1 large bunch)
1 can (15 ounces) fruit in 100% juice, drained and juice reserved (any type)
½ cup 100% fruit juice, reserved from canned fruit
1 Tablespoon vegetable oil
¼ teaspoon each salt and pepper
¼ cup unsalted sunflower seeds (optional)

Directions

  1. Wash hands with soap and water.
  2. Place kale in a large bowl. Chop fruit if pieces are large and add to the kale.
  3. In a small bowl, combine fruit juice, oil, salt, pepper and sunflower seeds, if desired. Mix well.
  4. Add dressing to the kale and fruit and stir to combine. Cover and refrigerate for at least 1 hour before serving.
  5. Refrigerate leftovers within 2 hours.

Notes

  • To soften the kale and improve the flavor, rub the torn leaves together until the kale becomes dark green and fragrant, about 3 to 5 minutes, OR prepare the salad a day ahead and refrigerate.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
10 cups
Prep time:
15 minutes
Chill time:
1 hour
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