Crunchy Salad with Satsuma Vinaigrette
Crunchy Salad with Satsuma Vinaigrette By Paula Deen JUMP TO RECIPEIngredients - 3 cups thinly sliced lacinato kale (about ½ bunch) - 2 cups thinly sliced
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 3 cups thinly sliced lacinato kale (about ½ bunch)
- 2 cups thinly sliced Brussels sprouts (about ½ pound)
- 1 cup thinly sliced red cabbage
- 1 cup satsuma segments
- ½ cup chopped toasted pecans
- ¾ teaspoon Kosher salt, divided
- ¼ cup fresh satsuma juice
- 1½ tablespoons red wine vinegar
- ½ teaspoon sugar
- ½ teaspoon ground black pepper
- 3 tablespoons Canola oil
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