Kale Salad with Marcona Almonds and Sherry Vinaigrette

1. 1

   For the sherry vinaigrette: Peel the oranges with a sharp knife.

2. 2

   Remove the segments by cutting between the white membrane of each segment.

3. 3

   Squeeze out the 2 tablespoons of juice and reserve.

4. 4

   Combine the olive oil, vinegar, juice and mustard together.

5. 5

   Season with salt and pepper and whisk vigorously.

6. 6

   Finish with a squeeze of lemon juice.

7. 7

   For the kale salad: Remove the tough stems from the kale and discard.

8. 8

   Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette.

9. 9

   Serve on a platter scattered with orange segments and sprinkled with the almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.