If you roasted a turkey yesterday, hopefully you reserved a few slices to put in this delicious kale salad with apples and candied pecans. Once your salad is put together, top it with this easy recipe for tangy, sweet balsamic vinaigrette.
Ingredients:
1 bag of baby kale, pre-washed
1 cup of chopped turkey
1 Fuji apple, cored and diced
1/4 cup of candied pecans
4 Tbsp of crumbled blue cheese
Balsamic Vinaigrette Dressing:
1/4 cup of balsamic vinegar
1/3 cup of olive oil
1 tsp of minced garlic
2 tsp of brown sugar
1 Tbsp of dijon mustard
Salt and pepper
Assemble salad with ingredients listed. To make the dressing, in a mason jar, pour balsamic vinegar, oil and remaining ingredients. Shake vigorously. Serve. (Store any remaining dressing in the refrigerator for up to 7 days.)