Baby Kale Orange Salad with Cranberry Dressing

Photo by Judi B.
Adapted from sharingplate.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from sharingplate.com

Ingredients

  • Cranberry Dressing

  • 1/2

    cup dried sweetened cranberries

  • 1/2

    cup orange juice

  • 2

    tablespoons red wine vinegar

  • 1/2

    teaspoon Dijon mustard

  • 1/4

    cup extra virgin olive oil

  • Salt

  • Pepper

  • Kale salad:

  • 4

    cups baby kale

  • 4 to 5

    navel oranges, segmented

  • 1/2

    cup slivered almonds

  • Salt

  • Pepper

Directions

Cranbeerry dressing: Add the cranberries, red wine vinegar and orange juice into a small saucepan. Bring to a boil and lower heat to a simmer and cover for 10 minutes or till the cranberries are soft and reconstituted. Add to a blender and blend till smooth. Add the mustard, olive oil, salt and pepper. Blend again till the dressing is emulsified. Check for seasonings and refrigerate. Kale salad: Add the baby kale, orange segments and almonds into a salad bowl. Add about 1/3 cup of the dressing and toss. Taste for seasonings and add salt and pepper as needed. Serve immediately.

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