Kale Salad With Ginger Vinaigrette

• FOR THE DRESSING:
• 1/4 cups Rice Vinegar
• 1-1/2 Tablespoon Honey
• 1 Tablespoon Low Sodium Soy Sauce
• 1 Tablespoon Fresh Ginger, Finely Grated
• 2 cloves Garlic, Minced
• 1/4 cups Safflower Oil
• 1 teaspoon Sesame Oil
• FOR THE SALAD:
• 6 cups Kale, Chopped
• 1/8 teaspoons Salt
• 2 teaspoons Olive Oil
• 3 cups Spring Greens
• 1/4 cups Red Onion, Thinly Sliced
• 1 Large Carrot, Cut Into Matchsticks
• 3 Mandarin Oranges, Peeled And Sectioned
• 1/2 cups Sliced Almonds

1. Combine dressing ingredients in a shaker style jar. Shake to mix.
2. Remove stems and ribs from kale leaves. Sprinkle the leaves lightly with salt. Rub your hands with the olive oil olive and rub the kale leaves until they begin to wilt. Chop the kale leaves.
3. Place massaged kale, spring greens, red onions, carrots, mandarin oranges and almonds in a large salad bowl. Drizzle with ginger vinaigrette and toss to coat.
4. Note: You can substitute vegetable oil or canola oil.

dressing, ubc, honey, soy sauce, fresh ginger, garlic, ubc, sesame oil, salad, salt, olive oil, spring greens, ubc, carrot, oranges, almonds

Taken from tastykitchen.com/recipes/salads/kale-salad-with-ginger-vinaigrette/ (may not work)