INGREDIENTS
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1 Large Bunch Kale, torn into bite size bits and massaged until tender
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1/4 Cup Premium Olive Oil, I used Blood Orange Infused EVOO
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1 Lemon Zested and juiced
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1/2 Cup Dried Cranberries
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1/3 Cup Pine Nuts, toasted
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1 Cup Mandarin Oranges (canned, drained)
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1/2 Cup Freshly grated Parmesan Cheese
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1 Small Pinch Red Pepper Flakes
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1 Small Kumato Tomato or Plum Tomato, thinly sliced