Recipe from: MSU Extension

INGREDIENTS:

  • 1 bunch kale, rinsed, tough stems removed and chopped

  • 3-4 carrots, grated

  • 1/4 cup apple cider vinegar

  • 2 Tbsp extra virgin olive oil

  • 1/2 Tbsp granulated sugar

  • 1/2 tsp salt and 1/8 tsp black pepper, or to taste

  • 1 small red onion, thinly sliced

  • 1 – 1 1/2 cups fresh blueberries added before serving

DIRECTIONS:

  1. Stir together the ingredients for the dressing: 1/4 cup cider vinegar, 2 Tbsp oil, 1/2 Tbsp sugar, 1/2 tsp salt and 1/8 tsp black pepper.

  2. In a large mixing bowl, combine chopped kale and grated carrots. Add dressing and toss the salad together until leaves are evenly coated with dressing. Cover and refrigerate at least 3-4 hours or overnight.

  3. Toss in thinly sliced red onion and blueberries before serving.