Kale and Blood Orange Salad
- 4 medium blood oranges
- Juice of 1 large lemon
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, smashed
- 1/4 cup olive oil
- 1 bunch kale, washed, stems removed
- 1/2 cup slivered red onions
- 8 ounces feta cheese, crumbled or cubed
- For the dressing, zest and juice one of the blood oranges into a small bowl or jar. Taste the juice. If it is very tart, add a tablespoon of lemon juice; if it is very sweet, use two tablespoons blood orange juice and 2 tablespoons of lemon juice. Add salt, pepper, garlic and olive oil and whisk well or shake to combine. Set aside.
- Roll the kale leaves up, cut crosswise into thin ribbons and place into a serving bowl. Pour the dressing over the kale and use your hands to toss, then massage for a minute or two to tenderize the leaves.
- Peel and segment the remaining blood oranges, either with your fingers or with a knife, cutting between the membranes to make neat sections. Cut each segment into 2 or 3 pieces and add to the bowl with the kale. Add the red onions and feta, toss to mix and serve.
This salad is a great make-ahead, since, unlike many tossed salads, it keeps for up to 3 days in the refrigerator. Serve with roasted meats, or top with leftover cooked sliced chicken for a hearty lunch salad. Substitute navel oranges for the blood oranges if you prefer; just be sure to use 2 tablespoons of lemon juice with the sweeter navel orange juice in the dressing.
270 calories, 18 g. fat, 35 mg. cholesterol, 750 mg. sodium, 24 g. carbohydrate, 4 g. fiber, 4 g. protein