Ingredients:
Dressing:
¼ cup olive oil
3 tablespoons lemon juice
2 tablespoons cranberry sauce
½ teaspoon sugar
¼ teaspoon sea salt
Salad:
1-2 bunches kale, stemmed and cut into bite-size pieces
½ cup thinly sliced green onions
4 tangerines, peeled, sliced, and quartered
½ cup roasted pistachios kernels
Directions:
1. Whisk together all dressing ingredients in a large bowl. Add kale and toss well to coat.
2. Add onions and tangerines to the bowl; toss lightly and sprinkle with pistachios. May be refrigerated up to 30 minutes before serving.
Serves 8-10