I really love this salad, and I've been eating it almost every day this week. I'm giving the recipe from Allrecipes.com, and I'm sure the dressing is delicious, but I just use a sugar-free, low fat vinegrette from the grocery store as this one seems to have A LOT of sugar in it. This recipe makes a ton of salad, so I keep the dressing and cashews separated from the rest and just take what I need for lunch. I didn't add the sunflower seeds, and today, I forgot the cashews at home and didn't miss them too much. Hope you like it! It has all kinds of yummy superfoods in it!

Super Summer Kale Salad

3/4 cup white sugar

1/2 cup vinegar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup extra-virgin olive oil


1 bunch kale, stems removed and leaves chopped

1/2 (16 ounce) package frozen shelled edamame (soybeans), thawed

1/4 red onion, sliced thin

1 cup shredded carrot

2/3 cup fresh blueberries

1/2 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)

1/2 cup cashew pieces

1/2 cup shelled, roasted sunflower seeds

Directions
1.Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
2.Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

I am new to this. Super excited.