Ingredients

For the dressing

¾ cup canola oil

½ cup peeled, chopped ginger

¼ cup miso paste

½ cup rice vinegar, or Finely grated zest and juice of 2 lemons or limes

¼ cup sugar, or as needed

Coarse salt and black pepper

For the salad

1 medium bunch kale, coarse stems removed and discarded, roughly chopped-I use about 8 or 10 pretty big leaves.

2 cups sugar snap peas, stemmed - I have also used Edamame or green beans which I steam or boil for a few minutes to soften them up a bit.

4 ounces feta cheese, crumbled - or more.

¼ cup almonds, toasted and coarsely chopped - I have used peanuts, walnuts, or almonds.

¼ cup or so of dried cranberries or some other dried fruit. Apricots? Figs? I dunno, whatever.

2 tablespoons chopped fresh mint leaves, or as needed. Or not It’s nice though.

Preparation

  1. Make the dressing: with a hand blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar (or lemon or lime zest and juice), and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and more add vinegar if needed. This is enough dressing for at least two recipes of the salad

  2. Make the salad: in a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds. Sprinkle with mint and serve.