Kale and Blood Orange Salad
By: Co+op, Welcome To The Table
Total Time: 20 minutes
Servings: 6
This salad is a great make-ahead, since, unlike many tossed salads, it keeps for up to 3 days in the refrigerator. Serve with roasted meats or top with leftover cooked sliced chicken for a hearty lunch salad.
4 medium blood oranges
Juice of 1 large lemon
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, smashed
1/4 cup olive oil
1 bunch kale, washed, stems removed
1/2 cup slivered red onions
8 ounces feta cheese, crumbled or cubed
Preparation
For the dressing, zest, and juice one of the blood oranges into a small bowl or jar. Taste the juice. If it is very tart, add a tablespoon of lemon juice; if it is very sweet, use two tablespoons of blood orange juice and 2 tablespoons of lemon juice. Add salt, pepper, garlic and olive oil and whisk well or shake to combine. Set aside.
Roll the kale leaves up, cut crosswise into thin ribbons and place it into a serving bowl. Pour the dressing over the kale and use your hands to toss, then massage for a minute or two to tenderize the leaves.
Peel and segment the remaining blood oranges, either with your fingers or with a knife, cutting between the membranes to make neat sections. Cut each segment into 2 or 3 pieces and add to the bowl with the kale. Add the red onions and feta, toss to mix and serve.
Serving Suggestion
Substitute navel oranges for the blood oranges if you prefer; just be sure to use 2 tablespoons of lemon juice with the sweeter navel orange juice in the dressing.
Nutritional Information
270 calories, 18 g. fat, 35 mg. cholesterol, 750 mg. sodium, 24 g. carbohydrate, 4 g. fiber, 4 g. protein
Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop