Citrus Kale Salad with Orange Honey Dressing

IMG_1229Hi all– It’s still citrus season around here.  Jodi brought us a big net bag of Ojai oranges and they were so bright and sweet.  So one of the last ones ended up in our salad…

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

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

Dressing:
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.

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