Linda’s Garlic Kale Salad (AKA Cheesy Goldfish)

This recipe was originally inspired by the garlic kale salad at Whole Foods. I have tweaked it slightly many times and love this version. It makes a lot of dressing because it goes quickly in my house.

Ingredients:
1-2 bunches organic curly kale, stem removed and leaves rinsed and chopped
Optional additions: cut up apple, sliced onions, siced avocado, dried fruit and toasted seeds
Dressing:
1/2 cup raw apple cider vinegar
1/2 cup Tamari
 sauce (like soy sauce)
Juice of 1/2 lemon
2 cloves garlic
1 cup Nutritional Yeast
1 cup organic extra virgin olive oil


Directions:
1. Place all ingredients for the salad dressing except olive oil in a blender and then gradually pour the olive oil in while blending. 2. Pour a desired amount over the rinsed and dried kale. With your clean hands or salad utensils, rub and mix the dressing into the kale. The lemon juice and salt from the Tamari will begin to break down the cellular wall of the kale which provides greater nutrient absorbtion.
3. The dressing keeps in fridge for 3-5 days. Be sure to take it out of the fridge a few minutes before using it as the oil gets coagulated. Enjoy!