Crunchy Salad with Satsuma Vinaigrette
Serves: 4 to 6
 
Ingredients
  • 3 cups thinly sliced lacinato kale (about 1⁄2 bunch)
  • 2 cups thinly sliced Brussels sprouts (about 1⁄2 pound)
  • 1 cup thinly sliced red cabbage
  • 1 cup satsuma segments
  • 1⁄2 cup chopped toasted pecans
  • 3⁄4 teaspoon kosher salt, divided
  • 1⁄4 cup fresh satsuma juice
  • 1 1⁄2 tablespoons red wine vinegar
  • 1⁄2 teaspoon sugar
  • 1⁄2 teaspoon ground black pepper
  • 3 tablespoons canola oil
Instructions
  1. In a large bowl, combine kale, Brussels sprouts, cabbage, satsuma segments, pecans, and 1⁄2 teaspoon salt.
  2. In a medium bowl, whisk together satsuma juice, vinegar, sugar, pepper, and remaining 1⁄4 teaspoon salt; whisk in oil in a slow, steady stream. Pour over salad; toss gently. Cover and refrigerate for at least 20 minutes or up to 1 hour. Toss again just before serving.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/crunchy-salad-with-satsuma-vinaigrette/