Kale Salad with Honey Tangerine Vinaigrette

Prep time: 10 minutes

Dressing:

1/4 cup extra virgin olive oil

3 tablespoons fresh lemon juice

2 tablespoons honey

Sea salt and freshly ground pepper to taste

Salad:

8 cups torn greens (kale, mustard greens, collard greens and spinach)

1 cup halved seedless grapes

1/2 cup halved and thinly sliced red onion

6 tangerines, peeled and sliced

3/4 cup toasted California walnuts

Place all dressing ingredients in a small jar with a tight fitting lid; shake to mix.

Place greens in a large salad bowl. Shake dressing again and drizzle about 2/3 of it over greens; toss lightly to coat. Top with grapes, onion, tangerines and walnuts; drizzle with remaining dressing. Serve immediately. Makes 8 servings.