5CHURCH’S BABY KALE SALAD WITH ORANGE-GARLIC-CHILI VINAIGRETTE

½ cup uncooked bicolor

quinoa

1 cup water

⅛ teaspoon kosher salt, plus

more if needed

8 cups baby kale-lettuce mix 2 cups blueberries

2 cups orange or tangerine

segments

½ cup Orange-garlic-chili Vinaigrette (recipe follows), plus more if needed

¼ pound crumbled feta ¼ pound candied or glazed

pecans

Put quinoa in a fine-mesh strainer and rinse under running water 30 seconds. Allow to drain, then combine with water and salt in a medium saucepan. Bring water to a boil over mediumhigh heat, then reduce heat so mixture simmers. Cook quinoa uncovered about 10 minutes, until tender. Remove from heat, cover, and let rest 5 minutes. Remove lid and fluff quinoa with a fork. Drain any remaining water. Taste for salt, adding more if needed. Set aside to cool.

When ready to serve, in a large bowl, combine cooled quinoa, kale-lettuce mix, blueberries and orange segments. Add vinaigrette and toss lightly. Taste and add more vinaigrette if needed. Divide mixture between 4 serving plates and garnish with feta and pecans. Serve immediately.

Serves 4.

Per serving:

468 calories (percent of calories from fat, 34), 15 grams protein, 68 grams carbohydrates, 13 grams fiber, 19 grams total fat (5 grams saturated), 25 milligrams cholesterol, 674 milligrams sodium.

ORANGE-GARLIC-CHILI VINAIGRETTE

This garlicky, sweet and spicy vinaigrette makes a fine counterpoint for the grain and fruits in this salad. Try the dressing on other grain salads or rice bowls.

¾ cup pulp-free orange juice ¼ cup plus 2 tablespoons

orange marmalade

¼ cup plus 2 tablespoons

sweet chili sauce 2 tablespoons unseasoned

rice vinegar

2 minced garlic cloves

1 ½ teaspoons grated fresh

ginger

In the jar of a blender, combine orange juice, marmalade, sweet chili sauce, vinegar, garlic and ginger. Blend on medium speed until thoroughly combined. May be made ahead of time and stored in the refrigerator up to 3 days.

Makes 1 ¾ cups.

Per tablespoon: 20 calories (percent of calories from fat, 1), trace protein, 5 grams carbohydrates, trace fiber, trace total fat (no saturated fat), no cholesterol, 60 milligrams sodium.

BRANDON AMATO COURTESY OF 5Church’s Baby Kale Salad is a healthy favorite.