Kale and Cranberry Salad

Ingredients:

• 1 bunch of kale, stems removed and leaves thinly sliced
• 1 cup dried cranberries
• 1/2 cup feta cheese, crumbled
• 1/2 cup sliced almonds, toasted
• 1/4 cup red onion, thinly sliced
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Prepare the Kale:
   • Wash the kale leaves thoroughly and remove the tough stems.
   • Stack the leaves and roll them into a tight bundle, then thinly slice the leaves crosswise to create ribbons.
   • Place the sliced kale in a large salad bowl.
2. Make the Dressing:
   • In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined. Adjust the seasoning to your taste.
3. Assemble the Salad:
   • Pour the dressing over the sliced kale and use your hands to massage the dressing into the kale leaves. This helps to soften the kale and infuse it with flavor.
4. Add Toppings:
   • Sprinkle the dried cranberries, crumbled feta cheese, sliced almonds, and red onion over the kale.
5. Toss and Serve:
   • Toss the salad well to ensure all the ingredients are evenly coated with the dressing.
   • Allow the salad to sit for a few minutes to let the flavors meld.
6. Serve:
   • Serve the Kale and Cranberry Salad on individual plates or in a large salad bowl.