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Baby Kale Salad with Clementines and Cashews

Arrange baby kale equally on 4 plates. Top each plate of kale with equal amounts clementine and fig pieces. Sprinkle each plate with 2 Tbsp blue cheese and 2 Tbsp cashews. Drizzle each plate with 2 Tbsp Drew’s Organic Poppy Seed Dressing & Quick Marinade. Serve.

Jenny Shea Rawn MS, MPH, RD is a Cape Cod, Massachusetts based Registered Dietitian, nutrition communications consultant and healthy food blogger at My Cape Cod Kitchen.

Serves
4

Cook Time
5 Minutes

Ingredients

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