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Ingredients
  • subheading: FOR THE DRESSING:
  • ½ c. olive oil
  • ¼ c. red wine vinegar
  • ¼ c. freshly squeezed orange juice
  • 2 tbsp. minced shallot
  • Kosher salt
  • Freshly ground black pepper
  • subheading: FOR THE SALAD:
  • 2 large bunches of kale, ribs removed and roughly chopped
  • 1 apple, thinly sliced
  • ½ c. dried cherries
  • ½ c. toasted sliced almonds
  • ¼ c. crumbled feta
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