- 1 head purple kale, washed
- 4 Belgian endives, washed
- 2 lrg seedless oranges, peel and section
- 1/2 cup pecan halves
- Place a couple of leaves of kale on each of 4 individual salad plates.
- Equally divide the endive and oranges on each plate, sprinkle pecans on top, and add a spoonful of dressing. I suggest vinaigrette.
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