Ingredients
-
2 tablespoons finely chopped shallot
-
1½ tablespoons rice vinegar
-
2 tablespoons extra-virgin olive oil
-
1 tablespoon honey
-
1 teaspoon grated orange zest
-
3 tablespoons orange juice
-
½ teaspoon salt
-
¼ teaspoon ground pepper
-
7 cups stemmed and torn mixed kale, such as lacinato, curly and/or red
-
½ cup sweetened dried cranberries
-
¼ cup sliced almonds
Directions
-
Stir shallot and vinegar together in a large bowl; let stand for 5 minutes. Whisk in oil, honey, orange zest, orange juice, salt and pepper. Add kale and massage the mixture gently with your hands until the kale is lightly wilted, about 3 minutes. Arrange the salad on a platter; sprinkle with cranberries and almonds.
