1 large bunch curly kale, thoroughly washed
2 medium carrots, scrubbed but not peeled
approx. ¼ cup Creamy Salad Dressing
1. De-stem kale leaves by holding cut stem end in one hand, encircling base of leaf with thumb and forefinger of other hand and quickly pulling toward the leaf tip. This should cleanly separate entire leaf from the stem.
2. Cut or tear kale leaves into very small pieces and place in large salad bowl.
3. Slice carrots on the diagonal into long oval slices. Stack a few carrots slices and cut into matchsticks. Add carrots to kale in bowl.
4. Add Creamy Salad Dressing to kale and carrots and massage the kale until dressing is well mixed in and kale is beginning to soften. If time allows, let salad sit for at least ½ hour either on the counter or refrigerator before serving.