Servings: 4 to 6
The vinaigrette softens the raw kale leaves, so it’s essential to let this salad sit for at least 15 minutes before serving. The longer it sits, the more tender the kale will become.
I'm not a fan of an all kale salad so I use a variety of greens. The Cranberry Vinegarette is a "10" it's sooo delicious! I did add a few dried cranberries and some pecans or sliced almonds work well also!
It could be that no one at my party liked Kale but no one took more than one bite of this. It was worth a try but I won't make it again.
This is a delightful winter salad. I made if for the second time this week. There are several varieties of kale out there and some less tough than others. I used red kale tonight with a little dinosaur kale cutting them into small pieces. I too used blood oranges because I can easily find them this time of year. We have a local vinegar maker, Virginia Vinegar Works that makes a sweet vinegar from blackberries and a Cabernet Franc grape and it's perfect in this vinaigrette. This salad will grace our table many times this winter. Thank you Maryellen Driscoll.
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