Holiday Kale Salad - Lana-fied

Got this great recipe from a friend, Kristine! I just made some changes to make it yummier to me. =]

2 Cups fresh cranberries

10 Gloves of garlic

1/3 Cup olive oil

1/4 Cup lemon juice

2 Tbsp Dijon mustard

1/4 Cup agave nectar

2 Tbsp finely sliced lemon peel

8 cups chopped kale

2 Cups cooked black rice

1 Large fennel bulb cut into thin strips

1-2 Cups chopped walnuts toasted

1 Red bell pepper thinly sliced

1/2 Red onion thinly sliced

Placed cranberries and unpeeled olive cloves in Ziploc with a little olive oil, Himalayan salt, & pepper to taste. Shake it up to coat, then bake in the oven at 375 for about 25 minutes.

For dressing combine garlic, olive oil, lemon juice, mustard, agave, lemon peel with salt & pepper to taste. Blend to desired consistency.

Combine everything with dressing and toss.

It makes alot! So it's great for a big family meal or for ready made salads for about a week depending on if it's a side salad or a meal salad. I use it as a meal salad and it lasts me about 4-5 days. But, I chow on it like a starving bunny!