Shredded Kale Salad w/ Craisins and Pecan "Parmesan"

Salad and Dressing

2 medium bunches kale, de-stemmed and finely chopped (should be around 8 cups after chopped)
2 large garlic cloves
1/4 cup fresh lemon juice
3-4 T EVOO*
1/4 tsp (fine grain) sea salt
1/4 tsp freshly ground pepper
2 handfuls of dried cranberries

For Pecan Parmesan

1 cup pecan halves, toasted
1 1/2 T nutritional yeast
1 T EVOO*
2 pinches of (fine grain) sea salt

DIRECTIONS:

1. preheat oven to 300F. Spread pecans onto a baking sheet and toast for about 8-10 min until fragrant and lightly golden.

2. Remove and discard kale stems, then finely chop in food processor or (I use kitchen shears for both these tasks).

3. Wash kale and spin dry, then place into a large bowl.

4. DRESSING: In food processor or vitamix on setting 3 add the following lemon, oil, salt, pepper and garlic.  Pour over kale and mix till covered well.

5. PECAN PARM: rinse out processor or vitamix and pat dry. Add pecans, nutritional yeast, oil, crasins and salt and process until pecans are pea size. (vitamix on lowest setting or #2)-you do not want to over process and turn into a paste! **

6. Sprinkle Pecan Parm all over the salad and place into fridge for 30-60min till kale is softened.  Serve immediately. 

*Extra Virgin Olive Oil
**Food processor or vitamix not essential. You can also hand mince garlic and whisk together dressing as well as, hand chop pecans and craisins and then whisk together those ingredients. 

by Angela Liddon ohsheglows.com