Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Kale Salad with Blood Oranges Almonds and Cured Black Olive Dressing
Ingredients
- For the salad
- 6 oz baby Red Russian kale (about 7-8 cups), thoroughly washed, dried and roughly chopped
- 8 oz lacinato kale (about 24 leaves) - also called Dino or Tuscan kale, thoroughly washed and dried
- 2 tablespoons olive oil, divided
- 1 teaspoon Spanish paprika, divided
- 2 blood oranges plus 1 T juice for dressing, if desired
- 1/3 cup cup sliced almonds (from bulk bins), toasted
- For the dressing
- 1/2 cup cured small black olives (dry cured or oil cured from the olive bar), pitted
- 1 1/2 tablespoons extra virgin olive oil
- 2 tablespoons Sherry vinegar
Instructions
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