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

INGREDIENTS

Green onions

6 cups

Kale

1/3 cup

Naturebox zingy currants

1/2 cup

Red bell pepper

1 tbsp

Honey

1/4 cup

Lemon juice, freshly squeezed

1/2 cup

Wild rice

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Kosher salt

1/4 cup

Olive oil, extra virgin

1 tbsp

White wine vinegar

1/3 cup

Naturebox chipotle maple almonds