This is a beautiful, healthy, unusual salad with a spunky and delicious vinaigrette dressing. I am not the biggest fan of curly kale, but really enjoyed this and felt it balanced nicely with my Memorial Day barbecued ribs! Thanks to Terri for sending me this from the Cooking Classy website.
1 bunch curly kale (about 9 ounces) thick ribs removed, remaining thinly sliced (about 6 cups)
2/3 cups sliced almonds, toasted
1/3 cup sliced green onions
3 ounces goat cheese, crumbled ( I used feta)
1 blood orange, peeled and sliced into rounds, then halved (navel orange can be substituted)
2 mandarin oranges, peeled and segmented (I used tangerines)
Vinaigrette Dressing
3 Tbs. white balsamic vinegar (dark is fine)
3 Tbs. extra virgin olive oil
2 Tbs. fresh orange juice
1/2 tsp. sea salt ( do scant if using table salt)
1 1/2 tsp. Dijon mustard
1 tsp. honey
In a mixing bowl, whisk together all the ingredients for the dressing. Chill until ready to serve.
Add kale, half the almonds, half of the green onions and the mandarin oranges to a salad bowl. Pour over the vinaigrette dressing then toss the salad. Top with remaining almonds and green onions, add blood oranges and goat cheese and serve. Serves 4.
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