Kale Salad with Chai Vinaigrette


For Vinaigrette:

2 tbsp chai spice (recipe on the bottom)

maple syrup

sherry vinegar

extra virgin olive oil

salt and pepper to taste

For Salad:

dino kale, big bunch!


roasted, salted almonds

kale chips- rub some of the kale with evoo

and bake at 300 for 10-15 minutes until crisp

but not burnt

Chai Spice: 4 tbsp ground ginger, 2 T tbsp cinnamon, T tbsp black pepper, 1 tbsp green cardamon, 1/2 tbsp black cardamon (you can omit this, if hard to find)


1.  For the vinaigrette, put all the ingredients in mason jar and shake

2.  To assemble the salad, cut kale into ribbons and massage with some of the vinaigrette. (This can sit in fridge for a couple hours and it's even better). Add chopped shallots and almonds.  When serving add crispy kale chips to the top.