Kale Salad with Peanut Vinaigrette Recipe | Valerie Bertinelli

Ingredients

• 1/4 cup creamy natural peanut butter
• 1/4 cup rice wine vinegar
• 2 tablespoons honey
• 1/4 teaspoon toasted sesame oil
• 1/4 cup canola oil
• Kosher salt
• One 15-ounce can garbanzo beans, drained and rinsed under cold water
• 1 tablespoon extra-virgin olive oil
• 1 cup shredded carrots
• 4 breakfast radishes, thinly sliced
• 1 bunch Tuscan kale, cut into 1-inch pieces (about 5 packed cups)
• 1 Persian cucumber, sliced into half-moons
• 1 red bell pepper, cut into bite-size pieces
• 1/4 cup lightly salted, dry-roasted peanuts