|Prep time||25 minutes|
|Cooking time||20 minutes|
|Total time||45 minutes|
Pair this sweet, tangy, crunchy kale salad with some roasted pork or chicken.
Wash one large bunch of kale and remove the thick center stems from the leaves. Slice the kale into very thin strips and set aside.
In a small bowl, whisk together the olive oil, lemon juice, vinegar, mustard and garlic.
In a large salad bowl, toss the shredded kale with the dressing, almonds and raisins. Season to taste with salt and pepper. Let the salad sit for at least 15 and up to 30 minutes before serving.
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