Long Life Kale Salad with Coconut Orange Dressing

Salad

4-6 cups of kale leaves, stripped from the stems and chopped finely

1 cup of beans of your choosing (white, black, garbanzo, pinto)

1 cup of red lentils (soaked until tender) (optional)

1 cup of red Quinoa (soaked until tender) (optional)

1 cup dried cranberries

1 cup golden raisins

1 cup pecans or nuts of your choosing

1 cup of dried mango, apricots, avocado, peaches

1 cup of shelled sunflower or pumpkin seeds (optional)

Dressing

In a blender combine until smooth (it will be very thick):

1/2 cup coconut oil

1/2 cup fresh squeezed lemon juice or apple cider vinegar

Peel of 1/2 large orange with some white pith

Peel of 1 lemon with some white pith

1/4-1/2 honey (optional)

The dressing will be thick. Use your clean hands to gently mix this in

with all the above ingredients. The nice thing about kale is that it will

remain crisp even with the dressing on it for several days.

Wellspring Gardens Curly Leaf Kale: