Kale and Grapefruit Salad

Dressing:
2 Tablespoons Canola oil
1 Tablespoon white wine vinegar
1 teaspoon honey
1/4 teaspoon kosher salt
          Whisk together in a large bowl.
Add:
3 cups baby kale
3/4 cup grapefruit sections
1/4 cup red onion, sliced
          Toss to coat.

Tim's Notes:  This salad is the perfect gem to serve with the Spinach and Feta Quiche with Quinoa Crust.  A couple things to note.  I used olive oil in the dressing.  The original recipe used canola oil because they were watching the fat content.  I also used red wine vinegar, and it was okay.  The important thing is to use some kind of wine vinegar because it has a nice bite to it.  And I don't know what kind of utopian world these people live in, but I think most of us aren't going to be able to get baby kale.  We are just going to get the great big curly leaf kale.  If this is the case, I would remove the tough ribs, and just use the leafy part.  I chop the kale fairly fine, and I mix it with the dressing to coat it evenly.  I let it sit a few minutes to let the vinegar and salt soften the kale a bit before adding the other ingredients.  I cut the grapefruit sections into three pieces for easier eating.  Same with the red onion.  After mixing up this salad, I also let it sit again just because it helps to soften the kale.  This salad is good chilled.  If you choose to make it with the quiche, make it while the quiche is in the oven.

For those of us who are single and not going to want to make the whole salad (it is not going to carry over well!)  make individual portions as needed.  I use the full amount of dressing, about 1 1/2 large kale leaves (tough ribs removed and cut fine) 5 sections of grapefruit (each cut into three pieces) and about 2 Tablespoons red onion.