| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 442 |
| Total Fat | 42 g |
| Saturated Fat | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 351 mg |
Reviews
Can’t go wrong with Tangerines and Pomegranate Seeds!. I enjoyed this salad. Thank you for the recipe Tia!