Kale Salad with Apricots, Avocado, and Cheddar 

Dietician Mary Lavanway  shows us how to make a kale, apricot salad that can help with Premenstral Syndrome (PMS)

Kale Salad with Apricots, Avocado, and Cheddar
Serves: 4
6-8 ounces Fresh Express® Baby Kale Mix
3 whole apricots, sliced
2 ounces Cabot® Sharp Light Cheddar, diced
1/4 cup sliced almonds
1/3 cup Hannaford Cannellini Beans
1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar
McCormick® Pepper Blend, to taste
1/2 avocado, sliced
1. Tear larger leaves into bite-sized pieces and place into a medium-sized salad bowl.
2. Add sliced apricots, diced cheese, almonds and beans.
3. Whisk oil and vinegar and pour vinaigrette over salad, tossing lightly. Add pepper to taste.
4. Just before eating, slice avocado and place over salad.