1/4cupwhite balsamic vinegar or apple cider vinegar
4cupsfinely chopped kale~1 bunch
1 1/2cupsfinely chopped purple cabbage
3/4cupdried berries and/or tart cherries
1/2cupshelled frozen edamamethawed
1/2cupshelled raw sunflower seeds
1/2cupmung bean or other sprouts
2finely chopped Granny Smith apples
salt and fresh ground black pepper to taste
Make the dressing by combining oil, vinegar, garlic power, and salt in a lidded jar, and shake well to combine. Set aside until ready to use.
To make the salad, combine all the remaining ingredients, and pour 1/2 cup dressing (you may add more or less to suit your taste) over ingredients. Toss well, then season with salt and pepper, and serve.
I used a combination of tart cherries, blueberries, and raspberries for my dried fruit.
You will have dressing left over.
This salad will keep well for a day or two, especially if you add the dressing right before serving.