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Baby Kale and Grapefruit Salad with Campari Vinaigrette
QUEEN OF MY KITCHEN9Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 oz. baby kale
- 20 grapefruit (pieces/segments, about 7 ounces, that have been supremed, white pith and surrounding membrane removed)
- 1/4 cup feta cheese crumbles
- 1/4 cup candied walnuts (recipe follows in "Notes" or chopped toasted walnuts)
- 1/2 avocado (pit removed, flesh scooped out, and cut into ½ inch cubes)
- 6 Tbsp. olive oil (or avocado oil)
- 1 Tbsp. campari (– Italian liqueur)
- 1 Tbsp. white balsamic vinegar
- 1 pinch salt (and pepper)
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Notes
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