Winter Greens Salad with Tangerine and Olives

Perfect in the winter when citrus is prevalent. Add as many or as few greens as you want. It's erfectly grand with just citrus and olives. We used tender white kale from Corner Springs Farm and Tangerine Balsamic vinegar from The Herban Market.

Photography By Jill Melton | February 04, 2019

Ingredients

6 cups white kale or other greens, roughly chopped
6 tangerines, peeled and sliced horizontally
1 cup kalamata olives, halved
1/4 cup extra virgin olive oil
3 tablespoons fruity balsamic vinegar (such as Tangerine or Pomegranate Balsamic)
1/2 teaspoon smoked paprika
salt and pepper

Preparation

1. Combine greens, tangerines and olives. Whisk together oil, vinegar, paprika and salt and pepper. Drizzle over salad.

Ingredients

6 cups white kale or other greens, roughly chopped
6 tangerines, peeled and sliced horizontally
1 cup kalamata olives, halved
1/4 cup extra virgin olive oil
3 tablespoons fruity balsamic vinegar (such as Tangerine or Pomegranate Balsamic)
1/2 teaspoon smoked paprika
salt and pepper