Kale is a simple alternative to lettuce or arugula, another option in your salad and side-dish 'arsenal' that is tasty, healthy and trendy...perfect for any college student living off campus!
In this simple salad, the shredded kale absorbs an incredible citrus dressing that makes the whole concoction pop, awesome, and fresh--rather than just another "salad"!
(Adapted from The Pioneer Woman and her latest cookbook 'Dinnertime'. If you are in Chicago, The Pump Room makes a fantastic version of a kale salad as well!)
Purple Kale Citrus Salad
Equipment:
Mixing Bowl
Chopping Board & Knife
Whisk
Whisk
Ingredients:
1 bunch fresh kale--green or purple
1 small jalapeno, thinly sliced & seeded
1 cup mandarin slices, drained
1/2 cup crumbled goat cheese or feta
1/2 cup sliced almonds
Dressing:
1/4 cup orange juice
2 Tbls olive oil
1-2 tsp honey
1 Tbls (generous) Greek yoghurt or Light sour cream
1 Tbls (generous) Greek yoghurt or Light sour cream
1/2 tsp kosher salt
1/2 tsp black pepper
1 clove garlic, minced (optional)
2. Wash the kale and separate the stems from leaves.
7. Combine the salad and dressing just prior to serving.
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