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8

Kale Orange Salad

Prep 15 min
Total 15 min
Servings 6

This salad has a delicious blend of fruit and sweet spices tossed with the freshness of kale. It's sure to be a winning combination. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

oranges

tablespoon honey

1/4

cup red wine vinegar

1/4

teaspoon salt

1/2

teaspoon pepper

1/4

teaspoon ground ginger

1/8

teaspoon ground nutmeg

tablespoon olive oil

bunch (8 oz) fresh kale, ribs removed, very thinly sliced (6 cups)

1/2

red onion, thinly sliced (1 cup)

Steps

Hide Images

1

Peel orange with sharp knife down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down, holding over bowl. Gently remove sections; squeeze any juice from membranes into bowl.
2

In large bowl, beat honey, vinegar, salt, pepper, ginger, nutmeg and any reserved orange juice up to 1/3 cup, using whisk. Slowly pour in oil while continuing to beat. Add kale; toss to thoroughly coat. Add onion and orange segments; toss to coat. Serve immediately.

Expert Tips

To save time, substitute drained mandarin orange segments for the fresh oranges.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 90
Calories from Fat: 25

% Daily Value

Total Fat: 2 1/2g; 4%
Saturated Fat 0g 0% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 115mg; 5%
Potassium: 290mg; 8%
Total Carbohydrate: 14g; 5%
Dietary Fiber 2g 9% Sugars 8g
Protein: 2g

% Daily Value*:

Vitamin A: 120%; 120%
Vitamin C: 120%; 120%
Calcium: 8%; 8%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;