Place cranberries in small bowl. Add enough boiling water to cover cranberries; let stand 10 min. or until softened.
Drain cranberries; place in large bowl. Add kale and tomatoes; mix lightly.
Whisk dressing, sugar and mustard. Add to salad; toss to coat.
Top with nuts.
Use your food processor to chop the kale into small pieces, processing in batches if necessary.
A member of the cabbage family, kale has heavy-textured elongated dark green leaves with tightly curled edges. Rinse the leaves in cool water, then strip the leaves away from the thick mid-ribs before using as directed.
A great alternative to lettuce, the leafy green kale makes the perfect base for this delicious salad. And as a bonus, the kale is rich in both vitamins A and C, while the salad provides 1-1/4 cups of vegetables in each serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.