Baby Kale Salad with Clementines and Orange Vinaigrette
Recipe Date:
July 16, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Inspired by recipes by Rebecca Hays, Cooks Illustrated. Pair with Johnson Estate's Seyval Blanc.
Ingredients
- 5 tbsps orange marmalade
- 3 tbsps extra-light olive oil
- 3 tbsps lemon juice
- 2 tbsps orange or clementine juice (can do more)
- 1 small shallot, finely chopped
- salt and pepper
- Baby kale leaves, now available in salad mix boxes
- 2 large Clementines or oranges, peeled, and cut into slices and then quarters
- 3 ozs feta cheese (optional)
- 1/2 cup pistachios or toasted almonds
Directions
Ingredients 1-6 are for the dressing. Ingredients 7-10 are for the salad.
Mix dressing ingredients in a jar and shake vigorously.
Lightly dress the kale leaves with the dressing. Then sprinkle on top Clementine or orange slices, nuts, and cheese. Serve immediately.
