Ingredients

• 1 Bunch of Kale (Stalks Removed)
• 2 Cloves Roasted Garlic, Thinly Sliced
• ¼ Cup Roasted Artichokes
• 1 Tablesoon Dried Cranberries
• 1/3 Cup Cherry Tomatoes, Halved
• 1 Yellow Pepper
• 1 Lemon Juice
• ¼ Cup Olive Oil
• 1 Tablespoon White Wine Vinegar
• 1 Teaspoon Agave

To make Kale Salad:

• In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
• In a small bowl, whisk remaining lemon juice and vinegar with the Agave and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
• Pour the dressing over the kale, and add the sliced yellow pepper, tomatoes, garlic, and artichokes, cranberries.
• Toss and serve.

Yield: 4 servings