FES­TIVE KALE SALAD WITH DRIED CRAN­BER­RIES & TOASTED WAL­NUTS

Better Nutrition - - ASKTHENUTRITIONIST -

Serves 4 Be­gin pre­par­ing the salad about 2 hours be­fore you want to serve it.

1/2 cup or­ganic wal­nut halves or pieces 1 large bunch or­ganic la­cinato or

di­nosaur kale 1 or­ganic or­ange 1/4 cup or­ganic ex­tra vir­gin olive oil 2 Tbs. or­ange juice ( squeezed from

1/2 the or­ange) 11/2 Tbs. lemon juice Un­re­fined sea salt and pep­per to taste 1/2 cup or­ganic dried cran­ber­ries

1. Pre­heat oven to 325° F. Ar­range wal­nuts on bak­ing sheet and toast un­til fra­grant and crisp, about 10 min­utes.

2. Wash and dry kale. Re­move cen­ter ribs, slice the kale leaves into thin strips, and place in large salad bowl.

3. Zest or­ange. Place or­ange zest, olive oil, or­ange juice, lemon juice, salt, and pep­per into cup or small jar, and mix. Add cran­ber­ries and toasted wal­nuts to kale, pour over dress­ing, and toss to coat thor­oughly. Let sit on coun­ter­top at least one hour.

4. Slice re­main­ing or­ange half length­wise into thin slices, peel away rind, and chop or­ange slices into small pieces. Add or­ange pieces to salad be­fore serv­ing. per serv­ing: 300 cal; 4g prot; 23g to­tal fat ( 3g sat fat); 22g carb; 0mg chol; 15mg sod; 3g fiber; 14g sugar

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