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Kale is packed with vitamins, and this buzzy side is a great compliment to a table filled with heavy holiday goodies. This spiked pile of greens serves up to 4 people.
1 medium shallot, minced
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon Tito’s Handmade Vodka
1/4 cup olive oil
Salt & pepper, to taste
6 cups torn kale leaves
2 teaspoons lemon juice
1/3 cup toasted pepitas
1/4 cup blue cheese, crumbled
In a small bowl, whisk together vinaigrette ingredients and season to taste.
In a serving dish, sprinkle torn kale leaves with lemon juice. Gently massage the kale, softening the greens with the acid.
Sprinkle pepitas on top of the kale and toss with the vinaigrette.
Finish off the salad with the crumbled blue cheese & serve.
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