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.