MAKE-AHEAD KALE SALAD WITH LEMON-GARLIC DRESSING

8-9 cups kale leaves,

chopped

1/3 cup olive oil

1/3 cup lemon juice (or a

bit less, to taste) 1 tablespoon Dijon

mustard 3 cloves crushed garlic (or more, to taste)

3/4 cup chopped

almonds or walnuts

3/4 cup dried cranberries or raisins

1/2 cup fresh parmesan cheese, grated Salt and pepper, to taste

Wash kale and spin or shake to dry. Set aside. Whisk together olive oil, lemon juice, Dijon mustard and crushed garlic. Set aside. Cut kale leaves away from stem and rib with a sharp knife. Discard stems/ribs. Chop leaves into bite-size pieces or stack, roll and slice into ribbons. In a large salad bowl, combine kale, nuts and dried fruit. Pour dressing over salad, and toss well. Add parmesan, salt and pepper to taste, and toss again. Set aside until ready to serve, from 15 minutes to one hour or more. Serves four to six as a side salad.