1 bunch fresh kale chopped
1 small head red cabbage chopped
1 small Vidalia or sweet onion sliced
100 gm halved pecans
1 pint strawberries quartered
1 cup honey Dijon dressing
Wash kale and remove leaves from the stalks. Roll up leaves and slice across thinly to make strips. Cut the cabbage in quarters and slice across making long strips.
Cut the onion in half and cut across to make long thin strips.
In a large salad bowl combine kale, onions, cabbage, add dressing and toss. Top with pecans and strawberries, drizzle with balsamic glaze.