Inspiration Guide

9ninjakitchen.com

DIRECTIONS

1. Install the chopping blade in the

XL Precision Processor® Bowl. Working

in batches, place

/3 of the kale in the

bowl. Install the lid, then select CHOP.

When the program has completed,

run the CHOP program again. Place

chopped kale into a large mixing bowl

and repeat this step with the remaining

batches of kale.

2. Wipe the bowl clean and reinstall

the chopping blade. Add all dressing

ingredients to the bowl in the order

listed and install the lid. Select PUREE.

3. To assemble the salad, massage the

kale with half of the prepared dressing.

Then top with dried cranberries,

candied walnuts, orange slices, carrot,

and Parmesan cheese. Drizzle with

remaining dressing and serve.

INGREDIENTS

16 ounces kale, stems removed

1 cup dried cranberries

1 cup candied walnuts

1 navel orange, peeled, cut in half, thinly sliced

/2 cup shredded carrot

/2 cup shredded Parmesan cheese

DRESSING

1 cup extra-virgin olive oil

/3 cup fresh orange juice (about 2 oranges)

2 tablespoons white balsamic vinegar

1 clove garlic, peeled

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 tablespoon Dijon mustard

CHOPPED KALE SALAD

PREP: 10 MINUTES

MAKES: 6–8 SERVINGS

TIP Swap romaine lettuce for kale for a more neutral ﬂavor.

TIP Use the reversible shredding disc to shred whole

carrots and Parmesan cheese.

CHOPPING

BLADE