About the Recipe
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For The Salad
1 tablespoon of extra virgin olive oil
8 - 10 oz of Lacinato Kale or Calvolo Nevo or Tuscan Kale or Dinosaur Kale or regular green curly Kale
1/2 of a red onion, thinly sliced
2 cups of Fuji apples, sliced (use another variety of apple if Fuji apples are not available)
1 cups of candied pecans
1/2 cup of gorgonzola or feta cheese, crumbled
1/2 cup of extra virgin olive oil
1/4 cup champagne vinegar (white balsamic vinegar can be substituted)
2-3 tablespoons honey (start with 2-3 tablespoons, add more to taste if you like)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
Remove stems and chop kale. Wash and drain kale. Add olive oil with a pinch of salt and pepper. Then massage the kale for about 1 minute to break down the kale fibers.
To prepare the salad dressing, all all ingredients together in a mason jar or any other jar you may have that has a lid. Secure the lid tightly and vigorously shake until blended.
This is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left.