stdClass Object
(
[ip] => 3.236.70.233
[server] => HTTP_X_FORWARDED_FOR
[country] => US
[continent] => NA
[message] => HTTP_CLIENT_IP: [] / HTTP_X_FORWARDED_FOR: 3.236.70.233 / HTTP_X_FORWARDED: [] / HTTP_FORWARDED: [] / REMOTE_ADDR: 172.31.13.223 / I grabbed your IP address from [HTTP_X_FORWARDED_FOR] and I think it is 3.236.70.233
)
Step-by-step instruction without your screen going to sleep
453.6g
kale, stems removed
160g
dried cranberries
115g
candied walnuts
1
naval orange, peeled, cut in half, thinly sliced
35g
shredded carrot
40g
shredded Parmesan cheese
DRESSING
130g
extra-virgin olive oil
80ml
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
16oz
kale, stems removed
1 cup
dried cranberries
1 cup
candied walnuts
1
naval orange, peeled, cut in half, thinly sliced
1/2 cup
shredded carrot
1/2 cup
shredded Parmesan cheese
DRESSING
1 cup
extra-virgin olive oil
1/3 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
Utensils
Step 1
Install the chopping blade in the XL Precision Processor® Bowl. Working in batches, place 1/3 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.
Step 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.
Step 3
To assemble the salad, massage the kale with half of the prepared dressing. Then top with dried cranberries, candied walnuts, orange slices, carrots, and Parmesan cheese. Drizzle with remaining dressing and serve.
Install the chopping blade in the XL Precision Processor® Bowl. Working in batches, place 1/3 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.
453.6g
kale, stems removed
160g
dried cranberries
115g
candied walnuts
1
naval orange, peeled, cut in half, thinly sliced
35g
shredded carrot
40g
shredded Parmesan cheese
DRESSING
130g
extra-virgin olive oil
80ml
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
16oz
kale, stems removed
1 cup
dried cranberries
1 cup
candied walnuts
1
naval orange, peeled, cut in half, thinly sliced
1/2 cup
shredded carrot
1/2 cup
shredded Parmesan cheese
DRESSING
1 cup
extra-virgin olive oil
1/3 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
Step 2 of 3
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.
453.6g
kale, stems removed
160g
dried cranberries
115g
candied walnuts
1
naval orange, peeled, cut in half, thinly sliced
35g
shredded carrot
40g
shredded Parmesan cheese
DRESSING
130g
extra-virgin olive oil
80ml
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
16oz
kale, stems removed
1 cup
dried cranberries
1 cup
candied walnuts
1
naval orange, peeled, cut in half, thinly sliced
1/2 cup
shredded carrot
1/2 cup
shredded Parmesan cheese
DRESSING
1 cup
extra-virgin olive oil
1/3 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
Step 3 of 3
To assemble the salad, massage the kale with half of the prepared dressing. Then top with dried cranberries, candied walnuts, orange slices, carrots, and Parmesan cheese. Drizzle with remaining dressing and serve.
453.6g
kale, stems removed
160g
dried cranberries
115g
candied walnuts
1
naval orange, peeled, cut in half, thinly sliced
35g
shredded carrot
40g
shredded Parmesan cheese
DRESSING
130g
extra-virgin olive oil
80ml
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
16oz
kale, stems removed
1 cup
dried cranberries
1 cup
candied walnuts
1
naval orange, peeled, cut in half, thinly sliced