Recipe courtesy of Lake Breeze Organics, a vendor at the downtown market every Saturday
Ingredients:
2 bags of baby kale
1 apple – shredded
1/2 cup of raisins
1/4 cup chopped walnuts (optional)
For the dressing:
Puree 1/2 cup vegetable oil
1/4 cup cider vinegar
2 tablespoons peanut butter
1 tablespoon sugar or agave
1/2 teaspoon coarse salt in blender
Directions:
1. In large bowl, toss the baby kale, raisins and walnuts.
2. Pour dressing over salad just before serving.
