Raw Kale Salad With an Asian/Middle Eastern Vinaigrette

• 1 bunch lacinato kale, stems removed, cleaned and cut into ribbons
• scant 1/4 cup raisins
• 2 -3 tablespoons almonds, toasted (sliced or slivered)
• 2 tablespoons extra virgin olive oil or 2 tablespoons grapeseed oil
• 2 tablespoons rice wine vinegar
• 1 tablespoon pomegranate syrup
• 2 teaspoons maple syrup
• 1 teaspoon fresh ginger, grated
• 14 teaspoon toasted sesame oil
• 116 teaspoon ground cinnamon
• salt, to taste
• cracked black pepper, to taste

1. Place the kale in a non-reactive bowl.
2. Whisk the vinaigrette ingredients together and pour over the kale.
3. Cover and set aside for 1 hour.
4. Just before serving, taste the vinaigrette and adjust the seasonings if neccessary then stir in the dried fruit and almonds.
5. Enjoy!

lacinato kale, raisins, almonds, extra virgin olive oil, rice wine vinegar, pomegranate syrup, maple syrup, fresh ginger, sesame oil, ground cinnamon, salt, cracked black pepper

Taken from www.food.com/recipe/raw-kale-salad-with-an-asian-middle-eastern-vinaigrette-461159 (may not work)