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Raw Kale Salad With an Asian/Middle Eastern Vinaigrette

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“We received kale in our CSA box the other day and this salad was the result-quickly constructed yesterday to accompany a tofu main dish. I added half raisins and half barberries but you can substitute another dried fruit either alone or in any combination: raisins/golden raisins, dried figs, dried dates, currants, dried cranberries, barberries, dried cherries. Some elements of the dressing were inspired by a recipe found online although I forgot to bookmark where I found it!”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the kale in a non-reactive bowl.
  2. Whisk the vinaigrette ingredients together and pour over the kale.
  3. Cover and set aside for 1 hour.
  4. Just before serving, taste the vinaigrette and adjust the seasonings if neccessary then stir in the dried fruit and almonds.
  5. Enjoy!

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