Kale Salad with Quinoa, Almonds and Golden Raisins

• ¼ cup red or white wine vinegar
• ½ cup olive oil
• 1 Tbsp Dijon mustard
• 2 tsp agave or honey
• Salt and pepper to taste
• 1 bunch kale, ribs removed, finely chopped and rinsed
• 2/3 cup slivered or sliced almonds, toasted
• 2/3 cup golden raisins
• 2/3 cup red or white quinoa
• Shaved parmesan to taste

Mix vinegar, olive oil, mustard, agave, salt and pepper in a jar or other container with a lid. Cover and shake vigorously. Store in refrigerator until ready to use.

In a large bowl, combine kale, almonds, raisins and quinoa. Top with dressing to taste and toss well. For particularly crisp kale, recommend using hands to massage dressing into the mixture to relax the greens.

Portion servings and top with shredded parmesan.

NOTE: You can add shredded chicken to turn this into more of a main course.