Ingredients: Makes 12 servings
1 tablespoon orange juice
1/8 teaspoon ground ginger
1 tablespoons rice vinegar
2 teaspoons sesame oil
1 ½ tablespoons canola oil
1 teaspoon fresh parsley
1 ½ tablespoons crystalized ginger
1 ½ tablespoons dried cranberries
1 ½ tablespoons pepitas (hulled pumpkin seeds)
4 ounces chopped kale
Directions:
- Put the orange juice, ginger and rice vinegar in a small mixing bowl or blender/food processor. Use a hand mixer or blender food processor and with the device on, slowly drizzle in both oils to form an emulsion.
- Add the parsley and run for a few seconds until the parsley is chopped semi-fine. Set dressing aside.
- In a large bowl, combine the candied ginger, dried cranberries, and pepitas. When ready to serve salad, add kale and toss with dressing.
Serving size:
1/2 cup
Nutrition Information:
Per ½ cup serving: 45 calories, 3.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 15 mg sodium, 2.5 g carbs, 1.5 g sugar, 0.5 g fiber, 1 g protein
Recipe Source:
Recipe provided by FLIK Hospitality Group 
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