Peachy the Magazine

Kale & Romaine Citrus Salad with Orange Ginger Dressing

This recipe is featured in our March 2014 Food + Entertaining article, Vibrant Citrus.

Kale & Romaine Citrus Salad with Orange Ginger Dressing
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Kale & Romaine Citrus Salad with Orange Ginger Dressing

Course: Salads

Ingredients

  • For Salad

  • 5 cups kale, stems removed and chopped

  • 1 tablespoon extra virgin olive oil

  • Pinch of salt

  • 2 to 3 cups romaine lettuce, chopped

  • 1⁄2 large orange, peeled & diced

  • 1⁄3 cup pistachios

  • 1 bunch beets (prepared using cooking directions below)

  • For Orange Ginger Dressing:

  • ½ cup orange juice, freshly squeezed

  • ¾ cup extra virgin olive oil

  • 1 orange, zested

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons honey

  • ½ to 1-inch piece fresh ginger

  • Pinch of salt and black pepper to taste

Directions

  • TO PREPARE BEETS: Place beets in water and bring to boil. Turn to low heat and simmer until beets are tender. Peel and quarter, toss with olive oil, salt and pepper. Add to salad.
  • TO PREPARE SALAD: Put ingredients in a salad bowl and toss. To serve salad as a main course, add 1 prepared chicken breast, sliced.
  • TO PREPARE DRESSING: In blender, add orange juice, zest, vinegar, honey and ginger. Add olive oil in stream to blender. Salt and pepper to taste. Add to salad and toss.

Notes