Tuscan Kale and Orange Salad

I love to serve this hearty salad with a simple roasted chicken. It is so flavorful and filling, there is no need to serve additional side dishes. The kale in this recipe is uncooked, so be sure to slice it as thin as possible. You could substitute spinach (not baby spinach, normal sized spinach) in a pinch, but the kale really is much more tasty.

Here's what you'll need:

1 bunch Tuscan kale (also called lacinato or dinosaur kale), cut into thin strips

2 cara cara oranges, sectioned over a bowl to reserve juice (yum!)

1 small shallot, finely diced

1 t your favorite dijon mustard

1 T good olive oil

In a large bowl, combine the kale and half of the orange sections. Set the remaining sections aside. You will want to top the salad with them before serving. Add the shallot and mustard to the juice you collected while sectioning the oranges (you should have about 4 tablespoons, squeeze the leftover orange parts if you think you need more juice). Slowly add the olive oil. Add dressing to the kale and oranges and toss to coat. Top with remaining orange sections.

Enjoy!