Alberta Co-op Grocery

Kale and Blood Orange Salad

This salad is a great make-ahead, since, unlike many tossed salads, it keeps for up to 3 days in the refrigerator. Serve with roasted meats, or top with leftover cooked sliced chicken for a hearty lunch salad. Substitute navel oranges for the blood oranges if you prefer; just be sure to use 2 tablespoons of lemon juice with the sweeter navel orange juice in the dressing.

CourseDinner, Lunch, Main Dish, Side

Servings	Prep Time
6servings	20minutes

Servings	Prep Time
6servings	20minutes

Ingredients

4medium blood oranges
1large lemon(juice)
3/4tsp salt
1/2tsp freshly ground black pepper
1clove garlicsmashed
1/4cup olive oil
1bunch kalewashed, stems removed
1/2cup slivered red onion
8oz feta cheesecrumbled or cubed (optional)

Instructions

For the dressing, zest and juice one of the blood oranges into a small bowl or jar. Taste the juice. If it is very tart, add a tablespoon of lemon juice; if it is very sweet, use two tablespoons blood orange juice and 2 tablespoons of lemon juice. Add salt, pepper, garlic and olive oil and whisk well or shake to combine. Set aside.
Roll the kale leaves up, cut crosswise into thin ribbons and place into a serving bowl. Pour the dressing over the kale and use your hands to toss, then massage for a minute or two to tenderize the leaves.
Peel and segment the remaining blood oranges, either with your fingers or with a knife, cutting between the membranes to make neat sections. Cut each segment into 2 or 3 pieces and add to the bowl with the kale. Add the red onions and feta, toss to mix and serve.