2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil
Pinch salt
4 PC Easy to Peel Mandarin Oranges
1 PC Organics Gala Apple (skin on), cut in julienne strips
1 stalk celery, thinly sliced
⅓ cup (75 mL) thinly sliced red onion
2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil
2 tbsp (25 mL) PC Splendido White Balsamic Vinegar
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground black pepper
¼ cup (50 mL) sliced blanched almonds, toasted
Instructions
Discard tough stems of kale. Tear leaves into bite-sized pieces. Place in large bowl. Drizzle 2 tbsp (25 mL) oil over top; using hands, massage oil into kale for 1 minute. Sprinkle pinch of salt over top; massage and squeeze for 1 to 2 minutes or until kale is slightly softened.
Peel mandarin oranges and pull off excess stringy white bits; segment. Add orange segments, apple, celery and red onion to kale. In small bowl, whisk together 2 tbsp (25 mL) oil, vinegar, salt and pepper. Pour over salad; toss to coat. Transfer to serving platter. Sprinkle with toasted almonds.
Makes 8 servings
Per serving: 130 calories, fat 9 g (1.1 g of which is saturated), sodium 100 mg, carbohydrate 11 g, fibre 2 g, protein 2 g
Source: pc.ca
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/2013/09/mandarin-orange-and-kale-salad.html