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.
- 6 cups baby kale
- 2 clementines, peeled and separated into sections
- 6 dried figs, stems removed, quartered
- ½ cup blue cheese, crumbled
- ½ cup salted cashews
- ½ cup Drew's Organics