Napa Grill Kale Salad

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   FOR VINAIGRETTE:

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   Combine all ingredients except oil and whisk until well mixed. Slowly drizzle in blended oil while whisking to emulsify. Season to taste with salt and fresh ground pepper.

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   FOR SALAD:

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   In a non reactive bowl combine kale, romaine, raisins, quinoa and almonds. Season with salt and fresh black pepper. Incorporate dressing and toss. Place onto a cold plate and garnish with fresh grated parmesan. Optional - Garnish with fresh seasonal fruit.

No nutritional information available.

No additional tips available.