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5 ounces lacinato kale, cut into bite-size pieces, tough stems removed
2/3 cup crumbled Violife 100% Vegan Just Like Feta
1/4 cup thinly sliced red onion
grilled peaches *see recipe below
white wine Vinaigrette *see recipe below
For Grilled Peaches
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon agave nectar
1 teaspoon Dijon mustard
kosher salt to taste
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
To grill peaches
Mix peaches and light brown sugar in a bowl.
Set a grill pan over medium-low heat and melt Country Crock in the pan.
When the grill is hot and the plant butter is melted, transfer peaches to the pan with the cut side facing down.
Grill until there are sear marks on the peaches, about 10 minutes.
Remove peaches from the grill pan and cool.
To make vinaigrette
Add all ingredients in a small mason jar. Cover the jar with the lid and secure tightly.
Vigorously shake the jar to combine all of the ingredients.
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