Kale, cranberry and almond salad

Delight your taste buds with a refreshing kale salad topped with vibrant cranberries and crunchy almonds. Healthy and flavorful combination perfect for any meal.

Ingredients:

• 3 cups 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 teaspoons honey
• juice and zest of half a lemon
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 bunch kale, very thinly sliced
• 1/4 cup sliced almonds
• 1/4 cup crumbled blue cheese or goat cheese optional

Instructions:

1. Heat 2 Tbsp. oil in a large saute pan over medium-high heat. Cook shallot until softened for about 5 minutes. Stir in garlic and cook for another minute. Mix in cranberries, red wine vinegar, honey, lemon juice, and zest. Stir well. Season with salt and pepper. Kale salad
2. In a large bowl, coat the kale with olive oil and a bit more salt, then gently rub the kale for 1 minute until it softens. Add the cranberry and shallot mix, along with almonds, and mix together. If preferred, top with crumbled cheese before serving.

Summary:

• Calories: 1048 kcal
• Fat: 40 g
• Protein: 21 g
• Carbs: 175 g
• Potassium: 1329 mg
• Magnesium: 162 mg