Tangerine Kale Salad with Cranberry Dressing

Ingredients

Dressing: 

1/4 cup extra virgin olive oil 
3 tbsp. lemon juice 
2 tbsp. cranberry sauce 
1/2 tsp. sugar 
1/4 tsp. sea salt 

Salad: 

8 cups lightly packed sliced curly kale or kale blend 
1/2 cup sliced green onions 
4 tangerines, peeled, sliced and quartered 
1/2 cup roasted walnut pieces

1. Whisk together all dressing ingredients in a large bowl. Add kale and toss well to coat.

2. Add onions and tangerines to bowl; toss lightly and sprinkle with the walnuts. May be refrigerated for up to 30 minutes before serving. 

Tip: You can also add 6 strips of chopped cooked bacon to the salad​