FOR THE DRESSING:
1/4 cup raw almonds or cashews
2 oranges, pealed (de-seeded)
2 teaspoons balsamic vinegar
6 large chunks fresh pineapple
FOR THE SALAD:
6 leaves curly green kale, finely chopped
1 apple, chopped
1 cup red grapes, whole or sliced
1 cup fresh mango chunks
Combine the dressing ingredients in a high-powered blender.
Toss desired amount of dressing with the salad ingredients. Refrigerate leftover dressing.
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