That’s a mouthful of a title, but salads without an official name are basically a list of ingredients anyway, right?

Welcome to Zen Wednesday, the day when I feel much more on top of things than that day when I didn’t know what day it was (hint: it was yesterday). Today I have accomplished a lot since getting home from work. The washer and dryer are both washing delicate loads (thank you, Dryel). I hemmed a pair of pants that has been sitting unhemmed for weeks. Note to self: never pay anyone to do something that easy. And I called my mom, which I hadn’t done in a few days.

And on top of all of those accomplishments, we had this super healthy salad for lunch today:

Nevermind about how I could eat the goat cheese by the spoonful. It’s so delicious with this mix of almonds, kale and oranges. The sunny citrus chased my rainy winter blues away.

Here’s what you need for two lunch-sized salads:
4 cups of kale (cut in ribbons – that volume should be post cut)
Either 1 tangerine worth of wedges or 2 clementine or satsuma’s worth – and ZEST BEFORE PEELING.
1/4 cup dried cranberries
2 oz. crumbled goat cheese
1/4 cup raw almonds, chopped

For the dressing:
2 Tbsp. orange juice
1 Tbsp. olive oil
1 tsp. balsamic vineagar
Salt and pepper
zest of above citrus

After prepping the kale, citrus, cranberries, cheese and almonds, toss all together in a large bowl.

In a smaller bowl, use a whisk to combine the OJ, olive oil, balsamic vinegar, salt, pepper an zest. Pour over salad and toss. Allow to sit for at least ten minutes before serving.