Serves 6

Salad:

• 14 oz. kale, washed

• 3.5 oz. feta, crumbled

• 1/3 cup dried cranberries

• ¼ cup almonds, sliced

Dressing:

• 2 tbsp. olive oil

• 2 tbsp. white wine vinegar

• 1 tbsp. honey

• 1/4 tsp. Dijon

• 1 tsp. lemon juice

Chop kale into bite-sized pieces. Remove all the thick parts of the stem.

In a large bowl, massage the kale with clean hands for about 2 minutes, until it becomes soft and turns bright green. Then add in the crumbled feta, cranberries, and almonds.

Mix the dressing ingredients, then add to salad and mix well. Serve immediately.

You can prepare the salad up to 1 day in advance and store in the fridge. In this case, it's recommended to add the almonds before serving to prevent softening.