 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | cup, chopped | Kalestalks removed and discarded, leaves thinly sliced | 2 1/2 | leaves | organic red cabbage, thinly sliced | 1/3 | large (3-1/16" dia) | fresh citrus (mandarin) | 1/3 | slice, large (1/4" thick) | thinly sliced red onion | 1/3 | small | Peppers, sweet, red, raw, chopped | 1/3 | small | yellow bell pepper | 1/4 | cup, sliced | avocado, cubed | 2/3 | tablespoon | whole-grain Dijon mustard | 5 | almond | almonds, raw, | 1/3 | fluid ounce | orange juice | 2/3 | tablespoon | balsamic vinegar | 7/8 | dash | pepper, black |
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Steps
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Sequence
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Step
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| 1 | In large bowl combine kale, cabbage, oranges, onion, peppers avocado and almonds. In small blender mix orange juice, vinegar and pepper. Mix with salad. |
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