Kale Salad with Cranberries and Almonds

1 head of kale

1½ TBS grapeseed or olive oil

1 cup dried cranberries

1 cup shredded carrots

¾ cup slivered almonds

Salt & pepper

Balsamic Lemon Vinaigrette

½ cup balsamic vinegar

¼ cup grapeseed or olive oil

1 TBS fresh lemon juice

Salt & pepper

2 teaspoons sugar (or honey)

1. Wash and dry your kale. (Simply blot dry with paper towels, or use a salad spinner.)
2. Slice the green leaves from the stems. Discard the stems, which are too tough to enjoy. Chop kale into bite-sized pieces/ribbons and place in a large bowl.
3. Drizzle 1-1/2 TBS oil over the kale and massage the kale for 60-90 seconds. Season with a sprinkle of salt & pepper and set aside.
4. In a lidded jar, combine the vinaigrette ingredients - vinegar, oil, lemon juice, salt, pepper & sugar. Shake vigorously until emulsified. Taste and adjust to your preference, if necessary. Set aside.
5. Grab your bowl of massaged kale, add in the cranberries, carrots & almonds. Drizzle with vinaigrette and toss well.

Notes

This salad is just as delicious the next day if kept refrigerated in a sealed container. Kale holds up way better than lettuce once its is dressed.