AuthorRobert Prescot
For the vinaigrette
¼ cup Fresh orange juice
1 tbsp Honey
1 tbsp Dijon mustard
2 tbsp Extra-virgin olive oil
50 mg Full-spectrum CBD oil
¼ tsp Sea salt
¼ tsp Fresh ground black pepper
For the salad
4 Seedless clementines or tangerinesPeeled and segmented
¼ cup WalnutsToasted and chopped
¼ cup Mixed pitted olivesChopped
5 oz Baby kale
1
For the citrus vinaigrette, whisk the orange juice, honey, and mustard until blended in a small bowl. Whisk in the olive oil and CBD oil until well combined and season with salt and pepper.
2
For the salad, Combine the clementine segments, walnuts, olives, and baby kale in a large bowl. Toss and distribute evenly.
3
Dress the salad and toss to combine.
CategoryLunch
Ingredients
For the vinaigrette
¼ cup Fresh orange juice
1 tbsp Honey
1 tbsp Dijon mustard
2 tbsp Extra-virgin olive oil
50 mg Full-spectrum CBD oil
¼ tsp Sea salt
¼ tsp Fresh ground black pepper
For the salad
4 Seedless clementines or tangerinesPeeled and segmented
¼ cup WalnutsToasted and chopped
¼ cup Mixed pitted olivesChopped
5 oz Baby kale
Directions
1
For the citrus vinaigrette, whisk the orange juice, honey, and mustard until blended in a small bowl. Whisk in the olive oil and CBD oil until well combined and season with salt and pepper.
2
For the salad, Combine the clementine segments, walnuts, olives, and baby kale in a large bowl. Toss and distribute evenly.
3
Dress the salad and toss to combine.