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Kale and Blueberry Salad with Ginger Lime Vinaigrette

A vendor at the local farmer's market was passing out samples of this salad. I'm usually not a big fan of kale, but someone had given me some kale I needed to use and since I enjoyed the sample, I decided to give the recipe a try. It was great. I've since made this salad several times and served it to several guests with great reviews.

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Total Time: 1-4 hour

Yield: 8

Source: New Seasons Market

Ingredients:

Steps:

  1. Combine dressing ingredients and mix well.
  2. Add chopped or torn cake into large bowl and toss with red onions and Ginger Lime Vinaigrette dressing. Allow to marinate for 1-4 hour, tossing occasionally. This is an important step, since marinating in the dressing reduces the bitterness of the kale.
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  4. Add blueberries and toasted almonds. Toss and serve immediately.

    *I've substituted sliced almonds (untoasted) for the the toasted slivered almonds with good results.

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