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Ingredients
  • subheading: For the Red Wine Vinaigrette:
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon honey
  • ½ teaspoon garlic, minced
  • 6 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • subheading: For the Winter Kale Greek Salad:
  • 1 cup (7 ounces) feta, crumbled
  • ½ cup dried cranberries
  • ½ cup (6 ounces) kalamata olives
  • 1 tablespoon capers
  • 12 stalks (½ bunch) Tuscan kale, stems removed and greens roughly chopped
  • 4 green onions, thinly sliced
  • 2 medium (8 ounces) carrots, peeled and julienned
  • 2 celery stalks, thinly sliced
  • 1 medium (8 ounces) green apple, cored and thinly sliced
  • ¼ (6 ounces) medium head red cabbage, finely shredded
Steps
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