Please Fave the Original Submission:click here

Another "Chopped Challenge" recipe from !

******************************

So on my Art Account I watch this group called FACCC (Fur Affinity Culinary Cuisine Club), and they posted a journal (http://www.furaffinity.net/journal/5796851/) just before my "hiatus" with a spin off of a cooking show I love called 'Chopped.' The mystery ingredients kinda threw me off my game, but I was determined to make it work! What better way to pair off a nice piece of salmon than with a colorful and tasty salad! Using the last two ingredients and some research, here it is!

Asian Vinaigrette:

1/4 cup rice vinegar
1 tablespoon orange juice
1 tablespoon packed brown sugar
2 teaspoons sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon ginger, ground
1/8 teaspoon salt

Kale Salad:

1 pound kale
1/2 cup diced red bell pepper
1 can (11 ounces) mandarin orange segments (in juice preferred) drained
1/4 cup sliced almonds
2 tablespoons thinly sliced green onion
Optional: 3 tablespoons sesame seeds

Directions

For the Vinaigrette, mix all ingredients in small bowl with whisk until well blended. Set aside.
Remove and discard stems and center ribs from kale. Coarsely chop kale (about 6 cups). Rinse kale with cold water. Drain well.
Toss kale and bell pepper in large bowl, add mandarin oranges, almonds and green onions. Drizzle with Vinaigrette and let stand at room temperature 30 minutes to allow flavors to blend.
Sprinkle with sesame seeds if desired.

******************************

Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being