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Kale Salad Recipe

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Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Tuscan black kale or regular kale, stem and ribs removed, leaves shredded
4 blood oranges, segmented, juice reserved
c. hazelnuts, toasted and chopped
3 T. balsamic vinegar
3 T. extra-virgin olive oil
coarse salt and freshly ground pepper

Directions:
Directions:
Combine kale, oranges, and hazelnuts 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.

 

 

 

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