Recreated from a deli salad sold at a national grocery. Makes a HUGE bowl, enough to serve a crowd; travels well to a potluck.
Ingredients
- white sugar: 0.75 cup
- vinegar: 0.5 cup
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- extra-virgin olive oil: 0.25 cup
- bunch kale, stems removed and leaves: 1 piece (chopped)
- frozen shelled edamame (soybeans): 0.5 pack (16 ounce pack, thawed)
- red onion, sliced thin: 0.25 piece
- carrot: 1 cup (shredded)
- blueberries: 0.66667 cup (fresh)
- sweetened dried cranberries (such as Ocean Spray® Craisins®): 0.5 cup
- cashew pieces: 0.5 cup
- shelled, roasted sunflower seeds: 0.5 cup
Metric Conversion
Stages of cooking
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Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
-
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.
