Garlic Kale and Brown Rice Salad with Zippy Lemon Dressing

• juice of one lemon1
• juice of one orange1
• olive oil↗0.5 cup
• arlic clove↗1
• fresh parsley↗0.5 cup
• salt (more to taste)↗0.25 teaspoon
• honey↗1
• olive oil (garlic infused is yummy)↗1 tablespoon
• bunch kale (chopped, without stems, to yield about 4 cups)1
• cooked brown rice↗2 cup
• a few handfuls of Kettle Brand Salt and Pepper chips, crushed finely
• dried cranberries for topping↗

Step-by-step instructions

1. 1

   Pulse all the dressing ingredients in a food processor until smooth.

2. 2

   Heat the oil in a large skillet over medium high heat. Add the kale and saute until wilted to about half of the original volume. Add the brown rice and stir-fry for a few minutes together with the kale until everything is heated through. Add the dressing into the pan (start with about half of it) and toss to combine. Just before serving (can be served hot or cold), toss with the chips. Top with dried cranberries.