Blood Orange and Kale Salad

Ingredients:

Balsamic vinaigrette:
1/2 shallot minced (or 2 chopped green onions)
1 clove of garlic pressed
3 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
1/4 to 1/2 tsp. kosher salt
1/2 tsp freshly ground pepper

1/2 head of kale, stems removed,split leaves in 2 then cut into about 2 inch slices
2 blood oranges, peeled and cut into supremes
1/3 cup sliced almonds, lightly toasted
1/4 cup dried cranberries

I mistakenly thought green onions were shallots. I have learned that sometimes mistakes are ok, they added a nice flavour and the salad was so simple to make. Just wash the kale (approximately 6 to 8 average sized leaves) remove the stems, halve the leaves then slice the halves into approximately 2 inch strips. I peeled the oranges and then split them into their natural pieces. I found that 2 oranges were just the right amount. I changed this recipe from one that I found on the net. I made changes by adding the cranberries and not using other ingredients (too much fussy work for me). I like my version of the salad simple and easy to prepare.

Once you make this you should have enough ingredients left over to make a second kale salad in the next day or 2.

• Place shallot (green onion), garlic, vinegar into small bowl and whisk together
• Pour oil into the mixture, while whisking until fully blended. Season with the salt and pepper
• Place kale, blood orange and dried cranberries into a mixing bowl toss together with the vinaigrette
• Top with sliced almonds