The secret to creating a tender kale salad out of those sturdy, tough leaves is literally at your fingertips! Get up close and personal by using your hands to “massage” the leaves until they darken. Our zesty kale salad uses sweet orange juice and a touch of vinegar to brighten the kale and relax it even further. For a complete meal, enjoy the salad with a serving of fish or chicken.
Citrus Kale Salad
Ingredients
For the orange vinaigrette dressing
- 1/2 teaspoon orange zest
- 1/2 cup (125 grams) fresh orange juice
- 2 tablespoons red wine vinegar
- 2 tablespoon extra virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
For the kale salad
- 8 packed cups (7 ounces or 535 grams) chopped kale, stems removed
- 2 cups (140 grams) shredded purple cabbage
- 2 medium (280 grams) oranges, peeled and cut into segments
- 1/4 cup (25 grams) toasted walnuts
- 1/4 cup (1 ounce or 30 grams) crumbled feta cheese
- 1/3 cup (60 grams) pomegranate seeds (optional)
Directions
Prepare the orange vinaigrette by whisking together orange zest, juice, vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing.)
In a large salad bowl, add the kale and pour vinaigrette over it. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Stir in cabbage, oranges, walnuts and pomegranate seeds. Sprinkle with feta.
Nutrition Information
Serves: 4 | Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese
Per serving: Calories: 237; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 6mg; Sodium: 125mg; Carbohydrate: 18g; Dietary Fiber: 5g; Sugar: 11g; Protein: 7g
Nutrition Bonus: Potassium: 557mg; Iron: 6%; Vitamin A: 157%; Vitamin C: 214%; Calcium: 14%
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