Baby Kale Orange Salad with Cranberry Dressing

This is a perfect salad to make for the holidays. I have been using baby kale more and more. I added delicious oranges, which are so reminiscent of winter. I also made a delicious dressing with dried cranberries. This recipe makes quite a bit of the dressing- which can be kept in the fridge and reused for other salads…

Cranberry Dressing

• ½ cup dried sweetened cranberries
• ½ cup orange juice
• 2 tablespoons red wine vinegar
• ½ teaspoon Dijon mustard
• ¼ cup extra virgin olive oil
• Salt
• Pepper

Add the cranberries, red wine vinegar and orange juice into a small saucepan. Bring to a boil and lower heat to a simmer and cover for 10 minutes or till the cranberries are soft and reconstituted. Add to a blender and blend till smooth. Add the mustard, olive oil, salt and pepper. Blend again till the dressing is emulsified. Check for seasonings and refrigerate.

• 4 cups baby kale
• 4 to 5 navel oranges, segmented
• ½ cup slivered almonds
• Salt
• Pepper

Add the baby kale, orange segments and almonds into a salad bowl. Add about 1/3 cup of the dressing and toss. Taste for seasonings and add salt and pepper as needed. Serve immediately.