makes 2-3 servings
While the red bean salad quickly became one of our favorites, this kale salad has been a close 2nd.
Raw kale is a great source of Vitamin A, C, and K and even sports 2 grams of protein per cup, but the downside is that it has a rougher texture than other lettucey (I know, not a word) counterparts and it does have a fairly unique taste.
Saying that, I’d suggest that you allow the kale salad to sit in the dressing for a little while before serving it (we skipped this step on the 1st go-around). It softens up the kale slightly and you may even consider adding a little more dressing than normal to help with the taste.
In a large bowl, whisk together the orange juice, lemon juice, mayonnaise, and salt/pepper.
Add the kale to the dressing, cover and refrigerate for at least 30 minutes before serving.
Once you’re ready to serve, top the kale salad with the strawberries, olives, and almonds.
Original recipe found at Peas and Thank You
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