Kale and Wild Rice Salad with Chipotle Maple Almonds and Zingy Currants

Directions

1. 1
   Add sliced kale to large bowl and massage it. Then add wild rice, green onions, red pepper, and Zingy Currants, and fold to combine.for the honey lemon vinaigrette:In a small bowl, combine lemon juice, white wine vinegar, and honey.
2. 2
   Whisk in olive oil until combined. Season with salt and pepper.
3. 3
   Drizzle vinaigrette over salad and fold to combine. If serving immediately, sprinkle with chopped Chipotle Maple Almonds. This salad can be prepared up to 2 hours before serving. Just keep it refrigerated and only add the almonds right before serving. If you are creating this salad to eat over the course of a few days (what a great make-ahead lunch idea!), simply keep the kale and wild rice salad mixture separate from the honey lemon vinaigrette in the refrigerator.
4. 4
   Add the vinaigrette to each individual salad portion, and then top with the almonds. This will ensure that the salad won't get soggy. Enjoy!