Kale Salad with Sliced Almonds and Cranberries
In a dressing cruet or glass jar with a tight-fitting lid, shake all the vinaigrette ingredients together to combine well. In a large serving bowl, add the torn Romaine and baby kale; drizzle with...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kansaslivingmagazine.com.
Cooking tools:
- Mason jar
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 1 head Romaine lettuce, torn
- 1 bundle baby kale, torn, or fresh spinach
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries
- 1 cup shelled frozen edamame, thawed, optional
- 1/4 cup pepitas
- 1/2 cup crumbled feta cheese
- 3 Tbs. olive oil
- 1 1/2 Tbs. white wine vinegar
- 1 Tbs. spicy brown mustard
- 2 Tbs. orange marmalade
- Kosher salt
- freshly ground black pepper
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