Win­ter Greens and Citrus Salad

Cooking Light - - Stuffings, And Sauces -

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

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