June 11, 2017
Salads, Vegetable Salad, Grains,
Nuts/Seeds, Pecan, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Summer, Stove Top, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Fresh Tomatoes more
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"Recipe source: Bon Appetit (June 2015)
This salad uses a lots of odds and ends that are probably in the veggie drawer or in the garden."
To make the vinaigrette: whisk vinaigrette ingredients (oil - salt) in a small bowl or jar and set aside.
To make the salad: in a skillet over medium heat cook the pecans and oil, stirring often until the nuts darken in color (5-7 minutes). Let cool and then chop so there is a variety of sizes. Set aside 2 tablespoons for serving.
In a bowl whisk together the almond butter and 1 tablespoon vinaigrette. Add kale, toss and season with salt and pepper.
In a large bowl toss the rest of the vegetables (fennel - watercress), farrow and remaining pecans with the remaining vinaigrette; season with salt and pepper. Add kale and toss. Drizzle with oil and serve topped with reserved pecans.
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