Kale Salad

Here is a yummy recipe from my friend, Lancaster Carolyn. It was a hit at the Tot Spot potluck when she brought it and a hit again at an F&M potluck when we took it. We even made it again the next night because we didn't get as much as we wanted.
Lancaster Carolyn also says that this salad is really good topped with sauerkraut. Here is my method for making sauerkraut - a great boost of probiotics and vitamin K.

Kale Salad
2 bunches fresh, organic curly leaf kale
Apple cider vinegar
Organic Extra Virgin Olive Oil
1/2 cup nutritional yeast (I order online in bulk, but can be found at Rhubarbs in smaller quantities)
1 teaspoon cumin
1 teaspoon salt (or to taste)

-Trim tough stems off of kale and rip leafy green part into bit-size pieces. Place in large salad bowl.
-Pour enough apple cider vinegar on top to coat all leaves. Toss to coat.
-Pour enough olive oil on top to coat all leaves. Toss to coat.
-Sprinkle the yeast on top. Toss to coat. You may need more than 1/2cup depending on how much kale you have.
-Season with cumin and salt to taste. Toss.

Note: My favorite yeast is Lewis Labs Brewer's Yeast available at health food stores and online.