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Kale Salad with Pears and Pecans

Course Salad

Ingredients
  

  • 1 5 oz. package Olivia’s Organics Baby Kale
  • 1 pear peeled and cut into 1 inch pieces
  • 1 carrot shredded
  • 1/2 cup pecans toasted and chopped
  • 1/2 cup dried cranberries

Dressing

  • 2 tablespoons Braggs Organic Apple Cider Vinegar can substitute
  • 2 tablespoons Dijon mustard
  • 3 teaspoons organic honey
  • 1/4 cup extra virgin olive oil (try Caraluzzi's Extra Virgin Olive Oil)
  • Salt and pepper to taste (try Caraluzzi's Sea Salt and Five Pepper Blend)

Instructions
 

  • In a large salad bowl, toss together the five salad ingredients.
  • To make the dressing, whisk together the vinegar, Dijon mustard and honey in a bowl. Gradually whisk in the olive oil until smooth and emulsifi ed. Season with salt and pepper.
  • Drizzle dressing over salad. Toss and enjoy.

Notes

Recipe and photo courtesy of Olivia’s Organics