The South Arm Women Community Kitchen resumes after the spring break. For this kitchen, Michelle shared information on incorporating more protein into our diet.

In line with above, Michelle shared a salad with almond and feta cheese which is a good source of protein.

This healthy kale salad is topped with a warm cranberry almond vinaigrette. The sweetness from the honey and shallot balanced well with the sourness of the vinaigrette and cranberry and the saltiness of the feta cheese.

Ingredients

• 3 tablespoons olive oil, divided
• 1 shallot, peeled and thinly sliced
• 3 cloves garlic, coarsely chopped
• 1 cup dried cranberries
• 2 tablespoons red wine vinegar
• 2 teaspoons honey
• juice and zest of half a lemon
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 bunch kale, very thinly sliced
• 1/4 cup sliced almond
• 1/4 cup crumbled blue cheese or goat cheese or feta cheese

Source: gimmesomeoven.com

Instructions

Heat 2 tablespoons oil in a large saute pan over medium-high heat.Add shallot and saute for at least 5 minutes or until tender. Add garlic and saute for 1 minute.

Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine.Season with salt and pepper.

In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender.

Add in the cranberry/shallot mixture and almonds, and toss to combine.

Serve topped with crumbled feta cheese if desired.