Kale & Kohlrabi Salad

INGREDIENTS:

• 4 cups kale, chopped

• 1 kohlrabi bulb, peeled and julienned

• 1/2 cup shredded carrots

• 1/2 cup dried cranberries

• 1/2 cup toasted pecans

Red wine vinegar dressing

• 2 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 teaspoon minced garlic

• 1/4 cup olive oil

• salt and pepper

INSTRUCTIONS:

1. Combine kale, kohlrabi, carrots, dried cranberries and pecans in a large bowl.

2. In a small bowl whisk together red wine vinegar, Dijon mustard, honey, minced garlic, olive oil, salt and pepper.

3. Mix dressing with salad until well coated.

4. Refrigerate at least 2 hours before serving.

**** FARM WIFE TIP: Use your kohlrabi leaves as well! Make sure to rinse them thoroughly and remove all grit. Remove the main rib in the center because it's usually very large and hard; keeping only the tender leaf portion.

Credit to: Kale and Kohlrabi Salad - Chocolate Slopes®