Simple Kale Salad with Lemon Vinaigrette

Kerry made this to accompany pizza at our house to celebrate Hanukkah.  So delicious and colorful.

2 bunches BABY kale*
1/2 cup grated fresh Parmesan cheese
1/2 cup slivered almonds
2 cups grape tomatoes

For the dressing:

2 tablespoons fresh squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon garlic, grated
1/2 teaspoon salt
1/8 teaspoon pepper

Place the kale, almonds, parmesan cheese and grape tomatoes into a large bowl.  Top with dressing and toss to combine.

*The original recipe called for regular kale which needs to be massaged.  NO WAY, use baby kale, no massage necessary.  Who has time to massage greens!   Also the original recipe added 1 teaspoon Dijon mustard which Kerry left out.  Her version was fabulous!