Recreated from a deli salad sold at a national grocery. Makes a HUGE bowl, enough to serve a crowd; travels well to a potluck.

Ingreadient

• ¾ cup white sugar
• ½ cup vinegar
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup extra-virgin olive oil
• 1 bunch kale, stems removed and leaves chopped
• ½ (16 ounce) package frozen shelled edamame (soybeans), thawed
• ¼ red onion, sliced thin
• 1 cup shredded carrot
• ⅔ cup fresh blueberries
• ½ cup sweetened dried cranberries 
• ½ cup cashew pieces
• ½ cup shelled, roasted sunflower seeds

Direction

 

1. Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
2. Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.
3.  

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