Thanksgiving Fall Kale Salad

1. Rinse and pat dry all kale. Strip and discard stems off the kale. Stack leaves into bunches and slice into 1 inch ribbons.
2. Remove base of celery and rinse stems well. Slice on an angle into thin pieces about ¼ - ½ inch thick.
3. Cut apple off core and slice into thin pieces, no need to peel. Feel free to use a mandolin for this!
4. Place all produce together in a bowl and toss with your desired amount of San Juan Island dressing about an hour before you serve. Adjust seasoning with salt and pepper, as desired. Store in the refrigerator until ready to serve.
5. When ready to serve, top with toasted almonds.

PDF Recipe Here -> Thanksgiving Fall Kale Salad