By: Nella Mae Parks

Ingredients:

• ½ lb of kale leaves (for 2-4 servings)
• Coarse sea salt or other salt
•  ¼ cup olive oil
• ¼ c apple cider vinegar
• 2 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• Pepper

Don’t chop kale: rip off the big stems and then rip handfuls of leaves into a bowl. Crunch it with your hands with some sprinkles of salt. Put dressing ingredients in a jar with lid, shake. Dress salad 5 minutes before serving. Acid in dressing facilitates wilting, which makes kale more palatable. Add strawberries, apples, nuts, seeds, cheese, etc. to make it more interesting. Note: dressing keeps well but salad does not. Recipe makes 2-4 servings.