CRANBERRY CREAM TORTE

INGREDIENTS
3 CUPS FRESH OR FROZEN CRANBERRIES
1 3/4 CUP SUGAR
2 MEDIUM EGGS
1 CUP SUGAR
1 STICK BUTTER
1 CUP ALL-PURPOSE FLOUR
PINCH SALT
1/2 CUP WALNUTS
DIRECTIONS
PUT CRANBERRIES IN A ROUND PIE PLATE, GREASED AND SPRINKLE WITH 3/4 CUP OF SUGAR..
BEAT THE EGGS IN A BOWL AND ADD REMAINING SUGAR, BUTTER, FLOUR, SALT AND WALNUTS.
POUR OVER CRANBERRIES AND BAKE AT 300 DEGREES FOR 70 MINUTES.SERVE WITH WHIPPED TOPPING OR ICE CREAM

KALE SALAD WITH CRANBERRIES, FETA & WALNUTS

INGREDIENTS

1 HEAD GREEN-LEAF KALE
(8 CUPS THINLY SLICED)
1 1/2 TABLESPOONS APPLE CIDER VINEGAR
1 1/2 TEASPOONS MINCED SHALLOTS
6 TABLESPOONS EXTRA VIRGIN OLIVE OIL
FRESH GROUND PEPPER
1/2 CUP DRIED CRANBERRIES, ROUGHLY CHOPPED
1/2 CUP TOASTED WALNUTS, ROUGHLY CHOPPED
1/4 CUP CRUMBLED FETA
1 TABLESPOON FRESH LEMON OR LIME JUICE

REMOVED STEMS FROM KALE AND DISCARD
WASH AND SPIN KALE LEAVES IN A SALAD SPINNER OR BLOT BETWEEN PAPER TOWELS UNTIL THOROUGHLY DRIED.
SLICE KALE THINLY, PLACE IN SALAD BOWL AND SET ASIDE

IN A SMALL BOWL, WHISK TOGETHER VINEGAR, SHALLOTS AND A PINCH OF SALT..  LET STAND ABOUT 10 MINUTES, THEN SLOWLY WHISK IN OLIVE OIL, ADDING PEPPER AND MORE SALT TO TASTE.

POUR DRESSING OVER KALE AND TOSS WELL.  TOSS IN CRANBERRIES, WALNUTS, FETA AND CITRUS JUICE.  SERVE IMMEDIATELY OR REFRIGERATE FOR 3 DAYS.

YIELD:  ABOUT 6 SERVINGS