June Kale Salad

Simple, and using stuff I have in my fridge. Delicious!

Toss, layer, mix these ingredients to make the salad:

1.25 Cups Kale, ripped to bite size
20 red grapes, halved
8 olives, castel vetrano, green, pitted, halved
8 grape tomatos, halved
3 radishes, sliced thin
1 Tbsp pumpkin seeds, toasted and spiced (curry, cinnamon, chili)
.5 oz cheddar, white, sliced thin and place around the salad

Top with and serve:

2 Tbsp Fig Balsamic Dressing



Rated 4.7 on the Kale Scale