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Kale, Blood Orange, And Hazelnut Salad

Recipe Details
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6 Ingredients

  • 1 1/2 lbs Tuscan black kale or regular kale, stems and ribs removed, leaves shredded
  • 4 blood oranges, segmented, juices reserved
  • 1/2 cup hazelnuts, toasted and chopped
  • 3 Tbsps balsamic vinegar
  • 3 Tbsps extra-virgin olive oil
  • Course salt and freshly ground pepper

Preparation

Read recipe preparation at The Bitten Word  

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