This recipe was presented on Arkansas Style.

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4 cups of kale (pieces pulled from rib)

½ Vidalia onion (sliced)

1 avocado

1/3 cup cranberries

¾ pkg. goat cheese

¼ cup glazed pecans

½ tsp. garlic powder

½ tsp. salt and pepper

½ cup White Balsamic vinegar

½ cup cooked quinoa

1/3 cup Canola oil