1/2cuporange juicenot form concentrate and no sugar added
1TbspExtra-virgin olive oil
1/2large orangepeeled and diced
Celtic Sea Salt and pepper
1. In a large bowl, add kale, olive oil, orange zest and Celtic sea salt. Massage with your hands for couple minutes until the amount of kale shrinks a bit. Add romaine lettuce, pomegranate, orange and almonds. Set aside.
2. In a blender, small food processor or Magic Bullet, add Orange Ginger Dressing ingredients and process until smooth. Pour over salad, toss and enjoy.
Store: Refrigerate salad ingredients separately from the dressing for up to 2 days. Both should be covered to retain moisture. Shake dressing and add almonds just before serving otherwise they will lose their crunch in the fridge.