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Kale Salad with Warm Cranberry Almond Vinaigrette Recipe

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This recipe for Kale Salad with Warm Cranberry Almond Vinaigrette is from Cheryl's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. Olive oil, divided
1 shallot, peeled and thinly sliced
3 cloves garlic, coarsely chopped
1 cup dried cranberries
2 Tbsp red wine vinegar
2 tsp honey
Juice and zest of a lemon
1/8 tsp salt
1/8 tsp black pepper
1 bunch kale, very thinly sliced
1/4 cup sliced almonds
(Optional) 1/4 cup crumbled blue cheese or goat cheese
Directions:
Directions:
Heat 2 Tbsp oil in a large sauté pan over medium high heat. Add shallot and sauté for at least 5 minutes or until tender. Add garlic and sauté for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.

In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage with fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve with crumbled cheese if desired.

 

 

 

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