Winter Greens and Citrus Salad
Active: 15 min. Total: 15 min.
If you make the vinaigrette and slice the oranges and onions in advance, this becomes a fast throw-together side on Turkey Day. Though we love the texture and flavor variety of three kinds of greens, you could use all of one type if you’d rather.
1/3 cup olive oil
1/2 tsp. orange zest plus 2 Tbsp. fresh orange juice
2 Tbsp. fresh lemon juice
1 Tbsp. rice vinegar
2 tsp. Dijon mustard
2 tsp. honey
3/4 tsp. black pepper, divided
1/2 tsp. fresh thyme leaves
1/2 tsp. finely chopped garlic
1/4 tsp. kosher salt
2 small (5 oz. each) blood oranges 1 large (121/2-oz.) navel orange 1 (8-oz.) bunch lacinato kale, stemmed and torn into bite-size pieces (4 cups) 1 (6-oz.) head curly endive, leaves separated and cut in half crosswise (4 cups)
4 oz. fresh baby spinach (4 packed cups)
1 cup thinly sliced red onion 2 Tbsp. torn fresh basil leaves 11/2 oz. Manchego cheese, shaved (about 3/4 cup)
1 Tbsp. dried Zante currants
1/2 tsp. flaky sea salt (such as Maldon)
1. Whisk together olive oil, orange zest and juice, lemon juice, rice vinegar, Dijon, honey, 1/4 teaspoon pepper, thyme, garlic, and kosher salt in a bowl until smooth and emulsified. Set aside. 2. Remove and discard peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices.
3. Combine kale, endive, and spinach in a large bowl. Add vinaigrette; toss to coat. Transfer mixture to a large platter. Top with orange slices, onion, basil, cheese, currants, flaky salt, and remaining 1/2 teaspoon pepper.
SERVES 12 (serving size: 1 cup) Calories 106; Fat 7g (sat 2g, unsat 5g); Protein 2g; Carb 9g; Fiber 2g; Sugars 5g (added sugars 1g); Sodium 192mg; Calc 9% DV; Potassium 4% DV