Kale Blood Orange And Hazelnut Salad
Ingredients
- 1 1/2 pounds Tuscan black kale or regular kale, stems and ribs removed, leaves shredded
- 4 blood oranges, segmented, juice reserved
- 1/2 cup hazelnuts, toasted and chopped
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
Organization Tags
Tags easily organize your Recipe Library
Comments