Ingredients:
- 1/2 bunch kale stems stripped and leaves chiffonade cut (about 2 cups)
- 1 head romaine, chopped
- 1/2 Napa Cabbage, finely chopped
- 1/2 purple cabbage, finely chopped
- 1/2 cucumber, sliced
- 3-4 green onions, chopped
- 1 1/2 cups blueberries or more to taste
- 3-4 clementines peeled or 10 oz canned mandarin oranges, drained
- 1 cup Walnut pieces
- 1 cup pepitas raw
- 1/4 cup The Olive Tap’s Blood Orange Olive Oil
- 1/4 cup The Olive Tap’s Blackberry Ginger Balsamic Vinegar
- Salt and pepper to taste
Directions:
- In a large salad bowl, combine the kale, romaine, Napa cabbage, purple cabbage, cucumber, green onions, blueberries, clementines, walnuts and pepitas.
- In small shaker bottle or small bowl, combine Blood Orange Olive Oil and Blackberry Ginger Balsamic Vinegar and salt and pepper to taste.
- Pour over salad. (Serves 8)
BON APPETIT!
-Recipe adaptation by Kelly, Owner of Long Grove Olive Tap