Raw Kale Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 head of kale1 crisp apple, sliced thinly into matchsticks2 seedless oranges, cut into segments called supremes (where the pith is completely cut away and only the orange flesh remains)handful of chopped nutsDressing Recipe:1 rounded tsp of Dijon mustard1 rounded tsp of orange zest1 tsp cumin1/4 tsp red pepper flakes1 Tbsp orange juice1/4 cup rice vinegar (or white wine or sherry vinegar. I used red wine vinegar)1/3 cup olive oil (or canola)salt and pepper to taste
First you need to de-rib your kale. Take washed and dried kale and simply grasp the stem and run your hand down it to seperate it from the leafy part. The stems are too tough to eat, so throw them away.
Next, take a few leaves of kale, tightly roll them up into a little roll and take a sharp knife and slice the roll into thin ribbons. After slicing through the entire bundle, grab more kale leaves, roll them into another bundle and continue slicing into thin ribbons until you are through with all the kale. Fluff in a bowl and set aside.
Prepare your orange supremes by cutting the stem and bottom ends of an orange off until you clearly see the orange flesh. Set the orange on its bottom and cut the skin and pith away by cutting from top to bottom in a rounded arch until you have a fleshy orange with no pith (no white parts) left. Then, pick up the orange and cut out the segments by cutting them out between the white segments.
Next, cut your apple into matchstick looking pieces, long and thin. Toss the apples, the orange supremes and the nuts into the bowl with the kale and toss.
Now for the dressing. If you have a dressing bottle, add all ingredients and shake to combine. Otherwise, whisk together spices and mustard, then add orange juice, vinegar and oil and whisk well. Add in small amounts to the kale salad and toss until you feel the kale is well coated in dressing adding more to taste. You will not use all the dressing unless you had a large head of kale. Enjoy!
Serving Size: makes about 4 small or 2 large salads
Number of Servings: 4
Recipe submitted by SparkPeople user LUCKYGOIL87.
Next, take a few leaves of kale, tightly roll them up into a little roll and take a sharp knife and slice the roll into thin ribbons. After slicing through the entire bundle, grab more kale leaves, roll them into another bundle and continue slicing into thin ribbons until you are through with all the kale. Fluff in a bowl and set aside.
Prepare your orange supremes by cutting the stem and bottom ends of an orange off until you clearly see the orange flesh. Set the orange on its bottom and cut the skin and pith away by cutting from top to bottom in a rounded arch until you have a fleshy orange with no pith (no white parts) left. Then, pick up the orange and cut out the segments by cutting them out between the white segments.
Next, cut your apple into matchstick looking pieces, long and thin. Toss the apples, the orange supremes and the nuts into the bowl with the kale and toss.
Now for the dressing. If you have a dressing bottle, add all ingredients and shake to combine. Otherwise, whisk together spices and mustard, then add orange juice, vinegar and oil and whisk well. Add in small amounts to the kale salad and toss until you feel the kale is well coated in dressing adding more to taste. You will not use all the dressing unless you had a large head of kale. Enjoy!
Serving Size: makes about 4 small or 2 large salads
Number of Servings: 4
Recipe submitted by SparkPeople user LUCKYGOIL87.
Nutritional Info Amount Per Serving
- Calories: 321.0
- Total Fat: 21.8 g
- Cholesterol: 0.0 mg
- Sodium: 299.9 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 6.6 g
- Protein: 4.9 g
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