Forge.’s own, Jayme Burton Arnold gives us the how to on her Lemon Kale Salad with Dried Cherries. It can be dressed up with 6-8 oz. of any protein you have on hand.



•5 cups of Kale

•Olive Oil, make 3 rounds in your bowl

•Juice & Zest of 1 Lemon

•1/2 cup of toasted Pine Nuts (whatever nut you have on hand works great for texture & density)

•1/2 cup Dried Cherries (substitute with any dried fruit you may have on hand)

•Salt & Pepper to taste

•Nutritional Yeast to taste

Refrigerate & enjoy for up 3 days.