With most salads, I wait til the last minute to put them together so they’ll hold up and stay fresh. But this hearty kale will still be great if you make the salad up to an hour ahead and stick it into the fridge. That’s handy when you have more dinner to fix!
CITRUS KALE SALAD
3 kale leaves, cut off the stem and chopped fine
1 orange peeled & sliced into sections
2 tangerines, peeled & sliced into rounds
2 tab. red & orange bell pepper, cut to tiny bits*
3 tab. salted almonds, cut in half
1/4 cup olive oil
2 tab. orange muscat vinegar**
1 tab. honey
salt & pepper
Not really much of a recipe– Just layer the kale, orange, tangerines, pepper and almonds on a pretty plate. That’s it.
In a container with a tight fitting lid, shake together the olive oil, vinegar and honey. Shake hard til throughly blended. Season with salt and pepper. Pour it on the salad when you’re ready to eat.
*I got a bag of those tiny red, yellow and orange peppers at the market. Two of them were just enough.
** The Orange Muscat Vinegar is at Trader Joe’s. Love that stuff.