3/4 cup white sugar
1/2 cup vinegar
1/2 tsp. salt
1/2 tsp pepper
1/4 cup extra-virgin olive oil
1 bunch of kale, stems removed and leaves chopped
1/2 (16 ounce) package of frozen shelled edamame thawed
1/4 red onion, sliced thin
1 cup shredded carrot
2/3 cup fresh blueberries
1/2 cup sweetened dried cranberries
1/2 cup cashew pieces
1/2 cup shelled, roasted sunflower seeds
Instructions: Whisk sugar, vinegar, salt, pepper and olive oil in a bowl until sugar is dissolved, set aside.
Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour half of the dressing over the mixture and toss to coat. Cover and refrigerate 4-6 hours. Serve remaining dressing on side.
Recipe from allrecipes.com
Comments: I had this salad tonight at my book club and simply can't say enough good things about it. It was perfect! Beth, our host, said this salad, even dressed, will stay crisp for a week. Not only is it delicious, it is the prettiest salad I have ever seen. I can't wait to make this!