Kale Salad with Marcona Almonds and Sherry Vinaigrette (Guy Fieri)

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ready In: 10 Minutes

Servings: 4

Ingredients:

2 oranges

1/2 cup extra-virgin olive oil

3 tablespoons sherry vinegar

1/4 teaspoon dijon mustard

kosher salt and freshly cracked black pepper

squeeze of lemon juice

1 bunch fresh kale (about 1 pound)

1/2 cup dried cranberries, roughly chopped

1/2 cup marcona almonds, roughly chopped

Directions:

1. For the sherry vinaigrette: Peel the oranges with a sharp knife. Remove the segments by cutting between the white membrane of each segment. Squeeze out the 2 tablespoons of juice and reserve. Combine the olive oil, vinegar, juice and mustard together. Season with salt and pepper and whisk vigorously. Finish with a squeeze of lemon juice.
2. For the kale salad: Remove the tough stems from the kale and discard. Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette. Serve on a platter scattered with orange segments and sprinkled with the almonds.

By RecipeOfHealth.com