Winter Kale Salad with Cranberry Vinaigrette
Le Petit Chef
Le Petit Chef
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Ingredients

  • serves 4-6
  • Ingredients
  •  
  • for the cranberry vinaigrette
  • 1/4 cup cranberry sauce
  • 1 Tbsp. shallot, diced
  • 2 Tbsp. freshly squeezed orange juice
  • 2 Tbsp. white balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 cup olive oil
  • salt
  • freshly ground pepper
  •  
  • for the salad
  • 1 bunch kale, stems removed and leaves torn into small pieces
  • 2 Fuyu persimmons, thinly sliced
  • 3 Satsuma tangerines, segmented
  • 1/4 cup toasted hazelnuts, chopped
  • 1/4 cup crumbled bacon

Instructions

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