6 cups fresh kale, roughly chopped
½ cup fresh mango, chopped in ½ inch cubes
¼ cup sweet onion, chopped finely
¼ cup sliced almonds, toasted
¼ cup fresh lime juice
½ cup canola oil
1-2 cloves garlic, finely chopped
1 teaspoon kosher salt
½ teaspoon pepper
½ teaspoon Cavendar's All Purpose Greek Seasoning
1 packet artificial sweetener, optional
Place kale, mango, onion, and almonds in a large salad bowl and set aside. In a one pint canning jar combine lime juice, oil, garlic, salt, pepper, Cavendar's, and sweetener. Screw on the lid and shake well. Just before serving toss salad with the dressing.
Note: It's easy to change the flavor of this simple vinaigrette salad dressing by changing the type of acid used. For variety try substituting the lime juice with fresh lemon juice or any type of vinegar. I like using apple cider vinegar, white wine vinegar, red wine vinegar, or balsamic vinegar. The addition of fresh herbs or seasonings can also change the taste. See what flavor you like best with your favorite salad greens. Dressing can be stored in the refrigerator for 2 weeks.
Presented by Joy McCabe