The best salad of all time...Hail to the Kale!

The sun is shining and we're heading to a BBQ this evening, so I've decided to bring my all-time favorite salad, Hale -to-the-Kale. It is so delicious and packed full of nutrients. Whenever someone tries it for the first time they ALWAYS ask for the recipe. You'll love it, guaranteed! Give it a try....

The recipe is courtesy of Planet Organic...their cookbook is awesome!

Ingredients:
1 bunch Kale, chopped very fine
3 cups Carrots, grated
1/2 head Red cabbage, thinly sliced
1/2 cup Tamari pumpkin seeds (see method below)
1/2 cup Tamari sunflower seeds (see method below)
1/2 cup Flax or hemp or sunflower oil
1/3 cup Bragg Liquid Aminos (or 1/2 tsp. of salt)
5 tbsp Balsamic vinegar
1 tsp Oregano, dried

Method
Wash kale and chop. Be careful to rinse the leaves to remove dirt and grit.In a cast iron skillet over medium to high heat, stir sunflower and pumpkin seeds. Remove from heat when they’re toasted golden brown. While the skillet is hot, add in a few drops of tamari, which will sear onto the seeds. Remove and let cool.In a large bowl combine chopped kale, carrots, cabbage and seeds. Set aside.In a small bowl whisk together oil, Bragg Liquid Aminos, vinegar and oregano and pour over kale mixture. Toss until evenly coated and chill 2 hours before serving. This salad keeps well refrigerated 2-3 days.Yields 8 - 10 servings.