Cabbage, Apple and Kale Salad

Salad Ingredients:
2/3 head cabbage, thinly sliced and then chopped into short strips
2 small Granny Smith apples, peeled and chopped
5 cups baby kale, stems removed and washed if needed  (Aldis, Wegmans and BJ's carry this now)
1/2 cup dried cranberries
1/2 cup shelled pistachios (I have also used raw pumpkin seeds because pistachios are EXPENSIVE)

Dressing Ingredients:
3 T olive oil
2 T white balsamic vinegar (or use rice vinegar or another mild white vinegar if you don't have white balsamic)
1 T lemon juice OR the whole lemon if you like it “zingy”
4 tsp. Honey
pinch of salt and fresh ground black pepper to taste
1 tsp. poppy seeds

Instructions:

Peel the apple and cut away the core. Cut the apple into slices lengthwise; then chop the slices into chunks. Slice the cabbage into thin slices, then chop to make short strips.   Pull off stems from the baby kale (I did not; your choice).

 

Whisk together the olive oil, white balsamic vinegar, lemon juice,honey, salt, pepper, and  poppy seeds to make the dressing. Put the sliced and chopped cabbage in a large bowl and toss with the dressing. Add the chopped apples and baby kale and toss again. Then add the dried cranberries and pistachios (or pumpkin seeds) and toss again. Put the salad into a serving bowl.  This is great right away and also lasted 5 days covered in the fridge.