Kale Salad with Lemon Vinaigrette

• This kale salad has become my go to summer salad, and if you haven't been a big fan of kale, don't be afraid to try it...this won't disappoint.
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• 4 cups chopped kale
• 1/2 cup chopped pecans (or another favorite nut)
• 1/4 cup crumbled goat cheese (or feta cheese)
• 1/2 cup-1 cup quinoa (optional)
• optional additions--(craisins, blueberries, chopped apples, pomegranate, avacado, etc.)--I always add some kind of fruit for the sweetness, but usually use what is in season or what I have on hand.  You can add as many as you'd like.  
For the Lemon vinaigrette
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 3 tablespoons freshly squeezed lemon juice
• Zest of 1 lemon
• 1 tablespoon sugar

Instructions

• To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, lemon zest and sugar in a small bowl; set aside.
• To assemble the salad, place kale in a large bowl; top with optional toppings, pecans and goat/feta cheese. Pour the dressing on top of the salad and gently toss to combine.
• Serve immediately.