Timeless Traditions - Christmas Cookbook 2021

TUESDAY, DECEMBER 14, 2021 20 INGREDIENTS For the pecans • 3 tablespoons brown sugar • 1/2 cup pecans, whole or large pieces • 1-2 tablespoons water For the dressing • 1/2 cup olive oil • 1/4 cup apple cider vinegar • Juice from 1 large orange • 1 teaspoon black pepper • 1 tablespoon orange zest For the salad • 1-2 bunches (about 6-7 cups) kale, chopped in small pieces (remove thick stems prior to chopping) • 2 oranges, peeled and chopped • 1/2 cup blue cheese • 1/2 cup fresh pomegranate arils (the seeds) DIRECTIONS 1. In a small frying pan over medium heat, combine brown sugar, 1-2 tablespoons of water, and pecans. Cook for 2-3 minutes or until sugar mixture is thick and pecans are toasted. Remove frompan to a parch- ment paper-lined plate to cool and harden. 2. Combine all ingredients for dress- ing and whisk well or shake together in a jar. 3. Place chopped kale in a large salad bowl. Top with oranges, pecans, blue cheese and pomegranate arils. Top with dressing; toss to combine. Notes • Chop the kale in very small pieces for the most enjoyable eating experience. • Don’t like blue cheese? Me neither. This salad is great with feta instead! • If you’re preparing this salad in advance (it will make the kale nice and tender!), hold off on adding the cheese and the pecans until right before you serve. Taken from https://www.rachelcooks. com/ CHRISTMAS SALAD WITH POMEGRANATE AND PECANS THE GLEANER’S CHRISTMAS COOKBOOK |