(optional) 1/4 cup crumbled blue cheese or goat cheese
Instructions
Heat 2 Tbsp. oil in a large saute pan over
medium-high heat. Add shallot and saute for at
least 5 minutes or until tender. Add garlic and
saute 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 kale
with your fingers for 1 minute until tender.
Add in the cranberry/shallot mixture and
almonds, and toss to combine. Serve topped with
crumbled cheese if desired.
Originally Submitted
6/29/2017
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You can add this Kale Salad with Warm Cranberry Vinaigrette recipe to your own private DesktopCookbook.
