Recipe courtesy of Tia Mowry
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/4 cup tangerine juice
  • 1 clove garlic, minced 
  • 2 teaspoons balsamic vinegar 
  • Salt and pepper 
  • 1/2 cup extra-virgin olive oil 
  • 1 bunch curly kale, stems removed, leaves torn
  • 3 tangerines, separated into segments 
  • 3/4 cup walnuts 
  • 1/4 cup pomegranate seeds 

Directions

Watch how to make this recipe.

Whisk together the tangerine juice, garlic and balsamic vinegar in a bowl. Add salt and pepper to taste. Slowly stream in the olive oil while whisking.

In a large bowl, combine the kale, tangerine segments and walnuts. Toss with some dressing and season with salt.

Transfer the salad to a serving platter and sprinkle the pomegranate seeds over the top. Serve.

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