3 whole Tangerines or Clementines (or 1 Orange), peeled and cut into chunks
1/4 cup Orange Juice
2 T Olive Oil
1 clove Garlic, Pressed Or Grated
1 t Sugar or Truvia
Salt To Taste
Black Pepper To Taste
1 T Plain Coconut Milk Yogurt or any yogurt
Instructions:
Wash Kale, making sure to look for those icky worms or tiny bugs on the back of the leaves. I love Kale, but hate the critters you can find on it. Take bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small jar. Shake vigorously until all combined, then add the yogurt and shake again until it's nice and creamy.
Toss the kale in half the dressing for a minute or so, then add the citrus pieces. Toss again until combined. Add a little more dressing if it needs it. I like to use all of the dressing, but extra dressing can be stored in the fridge and used for any salad.
I saw the original recipe at www.pioneer woman.com. She called it a Kale Citrus Salad and adds sliced Jalapeños and goat cheese to her salad. She also uses sour cream instead of yogurt. I'm sure hers is good too, but I love it this way!
