Kale and Carrot Salad with Citrus Vinagrette

Created for: Pasta Bowls

Directions

1. Puree shallot, orange juice, oil, mustard, salt and pepper in a blender or mini food processor until smooth and creamy.
2. Toss kale, spinach, carrots and radishes in a large bowl. Drizzle with the dressing; toss to coat.

Note: Extra dressing can be refrigerated for 2 days, bring to room temperature before tossing with salad.

Ingredients:

• 1 Tbsp. (15ml) shallot, finely chopped
• ¼ cup (125ml) orange juice
• 3 Tbsp (45ml) olive oil
• 2 Tbsp (30ml) whole grain mustard
• ½ tsp (2.5ml) salt
• freshly ground black pepper
• 5 cups (1.2L) kale, coarsely chopped
• 2 cups (500ml) spinach, coarsely chopped
• 1 cup (250ml) rainbow carrots, thinly sliced
• 1 cup (250lm) radishes, thinly sliced

Main Ingredient: Kale
Cooking Time: 15 minutes
Serving Size: 8