1. Put the Barberry, Almond & Pumpkin Seed Snack Pack in a small bowl. In a small saucepan over medium-high heat, bring 5 Tbs. of the white balsamic vinegar to a boil. Pour over the barberries, almonds & pumpkin seeds and let steep for 15 minutes. Drain the mixture and set aside.
2. In a large bowl, whisk together the remaining 2 Tbs. of white balsamic vinegar, Low Carb Sweet Drops, olive oil and the 1 tsp. salt. Add the kale, barberry mixture and toss to coat. Let it marinate at room temperature, tossing occasionally, for 20 minutes. Adjust the seasoning with salt and pepper. Sprinkle the cheese over the salad and serve. Serves 6 to 8.
Recipe Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).
“Our food should be our medicine and our medicine should be our food.” ~Hippocrates
