KALE ORANGE SALAD
This salad has a delicious blend of fruit and sweet spices tossed with the freshness of kale. It's sure to be a winning combination.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Peel orange with sharp knife down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down, holding over bowl. Gently remove sections; squeeze any juice from membranes into bowl.
- In large bowl, beat honey, vinegar, salt, pepper, ginger, nutmeg and any reserved orange juice up to 1/3 cup, using whisk. Slowly pour in oil while continuing to beat. Add kale; toss to thoroughly coat. Add onion and orange segments; toss to coat. Serve immediately.
Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 8 g, TransFat 0 g
SNAPPER WITH KALE-ORANGE SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cups water, the quinoa and 1/4 teaspoon salt in a small saucepan and bring to a boil. Reduce to a simmer and cook until just tender, about 12 minutes. Drain well in a fine-mesh sieve; let cool to room temperature.
- Meanwhile, pat the fish skin dry with paper towels. Season the fish with the fennel seeds, salt and pepper. Drizzle 1 tablespoon olive oil in a large nonstick skillet. Add the fish skin-side down, place the skillet over medium heat and cook the fish, without moving, until it is almost cooked through and the skin is golden
- brown, 15 to 20 minutes. Flip and cook 30 seconds on the other side.
- Meanwhile, trim the top and bottom of the oranges using a paring knife. Remove the peel and pith with the knife, then slice the oranges crosswise into rounds, discarding any seeds.
- Combine the orange juice, vinegar, shallot, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Let sit at least 10 minutes. Whisk in the remaining 2 tablespoons olive oil. Add the quinoa, orange slices, kale and sunflower seeds; season with salt and pepper and gently toss. Divide among plates and serve with the fish.
Nutrition Facts : Calories 410, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 385 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 35 grams, Sugar 9 grams
KALE CITRUS SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
- To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
- Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)
- At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!
KALE, BLOOD ORANGE, AND HAZELNUT SALAD
Blood oranges not only add a citrusy flavor, but a bright burst of color to this hearty kale with hazelnut salad.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 6
Steps:
- Combine kale, oranges, and hazelnuts in a large bowl. Drizzle with vinegar, oil, and reserved orange juice; toss. Season with salt and pepper. Let stand for 30 minutes before serving.
KALE WITH ORANGES AND MUSTARD DRESSING
Serve a stovetop green: While the oven is filled with turkey and other fixings, make this bright side on the the range.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Using a sharp knife, remove peel and pith from oranges. Working over a medium bowl, cut out orange segments and squeeze 3 tablespoons juice from membranes. Whisk in mustard and oil until combined, then add thyme and season with salt and pepper. Toss with kale and serve warm or at room temperature.
Nutrition Facts : Calories 102 g, Fat 7 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g
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