Sunday, February 7, 2016

Purple Kale Citrus Salad

Everyone is eating kale--kale chips, kale (or green) smoothies, kale everything--so why miss out on this health craze? Kale has gotten a bad rap because folks don't know anything other than grinding it or roasting it with salt! It is all about the context that makes kale pop and taste delicious, i.e. how it is prepared and what it is combined with!

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

Mixing Bowl
Chopping Board & Knife

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

1/4 cup orange juice
2 Tbls olive oil
1-2 tsp honey
1 Tbls (generous) Greek yoghurt or Light sour cream
1/2 tsp kosher salt
1/2 tsp black pepper
1 clove garlic, minced (optional)

1. Wash your hands.
2. Wash the kale and separate the stems from leaves.

3. Roll the leaves and slice them into thin strips until you have a nice pile of them.

4. Prep other ingredients, i.e. sliced jalapeƱos, drain mandarin slices, & crumbled cheese.

5. Combine your salad ingredients in a large salad bowl.

6. Make the dressing by whisking all ingredients together.

7. Combine the salad and dressing just prior to serving.

8. Here's to your health with the best of flavors and without compromise! So simple!

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