Julia Rutland

Kale Salad with Oranges and Walnuts

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Preparation info

  • 2

    Servings; WPS = 8 oz .
    • Difficulty

      Easy

Appears in
The Campfire Foodie Cookbook: Simple Camping Recipes with Gourmet Appeal
The Campfire Foodie Cookbook

By Julia Rutland

Published 2017

  • About

This salad is ideal for backpackers because kale doesn’t suffer from being packed tightly, unlike other easily bruised salad greens.

Ingredients

  • 2 oranges, divided
  • 1 tablespoon red wine vinegar
  • 1 tablespoon

Method

Prep at Home

Zest 1 orange to make ½ teaspoon; juice orange to make ¼ cup juice. Reserve remaining orange.

Combine zest, juice, vinegar, olive oil, and salt and pepper to taste in a small, sealed container.

Remove stems from kale, tear into pieces and place in a large plastic storage bag.

Toast walnuts; cool. Grate cheese. Combine an