Kale-raisin-orange salad

Shout out to my grandma who made a rendition of this salad for my future sister-in-law's bridal shower. We got soooo many compliments on the salad. It was supposed to be a side dish and ended up being the star of the show. She found a recipe in the newspaper and I made it my own.

Ingredients:

I bag Kale, chopped

1/2 cup golden raisins

1/4 cup sunflower seeds

1 can mandarin oranges, oranges chopped in half

Handful of cashews for topping

1 tablespoon juice from oranges can 

Vinaigrette:

1 teaspoon Dijon mustard

Juice from 1 lemon

2 tablespoons olive oil

2 teaspoons sugar 

Pinch of salt and pepper

Combine the kale, raisins, sunflower seeds and oranges in a large bowl. In a small bowl wisk the mustard, lemon juice, olive oil, sugar, salt and pepper. Pour the vinaigrette over the kale mixture and toss. Add 1 tablespoon of the liquid from the mandarin oranges can over the salad and stir again. Let the salad sit in the fridge for 10-20 minutes before serving to allow the kale leaves to soften. Top with cashews right before serving. 

Tip: this salad is even better by day 2...You can store the salad that has already been tossed in dressing in the fride over night and it won't be soggy the next day! It will be even better the next day!