Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 bunch tuscan or red russian kale, stripped from stems and torn into bite-sized pieces 1-2 Tablespoons olive oil 1 orange, zested, peeled and sectioned 1 lemon, zested and juiced 1/2 red sweet bell pepper, cut into thin strips 2 green onions, sliced thinly 1 Tablespoon each brown sugar and grated or minced ginger 1/4 teaspoon salt 1/3 cup roasted peanuts, without salt DIRECTIONS In a large bowl, massage oil into kale pieces, until coated thoroughly. Set aside. In serving bowl, combine all remaining ingredients and stir well until sugar dissolves. Add kale pieces and toss to combine completely. Serve immediately for a crunchier salad or cover and refrigerate before serving. Cover and refrigerate leftovers. Copyright © 2013 Stefanie Samara Hamblen |
