Ingredients:
For the Salad: 4 bunches of “Dino” Kale 1/2 cup Almonds (toasted and chopped) 1/2 cup Gorgonzola Cheese (crumbled) 2 Fuji Apples (cored and cut into 1/4-inch cubes) 1 Papaya (quartered; seeds removed and roughly chopped)
For the Dressing: 8 Garlic cloves (minced) 2-inch piece of Ginger Root (peeled and minced) 1/3 cup Balsamic Vinegar 1/3 cup Olive Oil Salt and Pepper
Toss and enjoy (tastes best if you let sit in fridge for an hour)
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