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.
Ingredients
6 cupswhite kale or other greens, roughly chopped
6tangerines, peeled and sliced horizontally
1 cupkalamata olives, halved
1/4 cupextra virgin olive oil
3 tablespoonsfruity balsamic vinegar (such as Tangerine or Pomegranate Balsamic)
1/2 teaspoonsmoked paprika
salt and pepper
Preparation
1
2
1. Combine greens, tangerines and olives. Whisk together oil, vinegar, paprika and salt and pepper. Drizzle over salad.