Ingredients
- 1 bunch kale, stems removed
- 2 blood oranges, peeled and segmented
- 1 head of fennel, sliced fine
- 1 lemon, juiced
- 2 tbs olive oil
- 1/4 cup dried cranberries
Dressing:
- 1 Tbsp yellow mustard
- 1 Tbsp agave
- 1 tsp apple cider vinegar
- 2 Tbsp olive oil
- salt and pepper
Instructions
- Remove kale leaves from stems, cut into bite sizes pieces and massage with olive oil and lemon juice.
- Cut fennel bulb into thin slices (using a mandolin if you have one) and add to salad along with blood oranges and cranberries.
- Mix dressing ingredients together, then toss salad together and serve.
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