Kale, Blood Orange, and Walnut Salad
The longer the salad marinates before serving the more tender the kale leaves become. Stir every 10 minutes to coat the leaves with the balsamic vinegar and orange juice. This will help tenderize the leaves.
Ingredients:
1 1/2 pounds kale, stems and ribs removed, leaves shredded
4 blood oranges, segmented, juice reserved
1/2 cup walnuts, toasted and chopped
3 tablespoons Spectrum organic balsamic vinegar
3 tablespoons Eden Select Spanish extra virgin olive oil
Coarse salt and freshly ground pepper
Directions:
Combine kale, oranges, and walnuts in a large bowl. Drizzle with vinegar, oil and reserved orange juice; toss. Season with salt and pepper. Let stand for 30 minutes before serving. Serves 10.