The Pioneer Woman Tasty Kitchen
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Kale Citrus Salad

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

An amazingly delicious salad inspired by Delphine restaurant in Hollywood. You’ve got to try this just once…you’ll be hooked for life.

Ingredients

  • 1 bunch Kale, Leaves Torn Off The Stalks
  • 1 whole Jalapeno, Seeded And Sliced Very Thin
  • 3 whole Tangerines Or Clementines (or 1 Orange), Peeled And Cut Into Chunks
  • 4 ounces, weight Goat Cheese/chevre
  • ¼ cups Orange Juice
  • 2 Tablespoons Olive Oil
  • 1 clove Garlic, Pressed Or Grated
  • 1 teaspoon Sugar
  • Salt To Taste
  • Black Pepper To Taste
  • 1 Tablespoon (heaping) Sour Cream Or Plain Greek Yogurt

Preparation

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.

To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it’s nice and creamy.

Toss the kale in half the dressing for a minute or so, then add the jalapeno slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)

At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

(Note: because they kale holds up well, the salad can be tossed 15 minutes before serving.)

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3 Reviews

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Julie on 10.11.2014

This is delicious! Love the flavor combinations…bitter kale, spicy jalapeño, tangy citrus, creamy goat cheese. Soooo good!

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peenut on 5.27.2014

Made this tonight with blackened tilapia. Omg. My fiance was iffy about it when he saw the recipe because of the goat cheese, but he loved it so much, he went back for seconds! I bought bagged kale, and it was way more than this recipe called for, so he even suggested that I use the rest of it to make this again very soon.

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Melissa Boyd on 5.7.2014

I made this for dinner last night, along side tequila lime salmon burgers from Whole Foods. My husband read the recipe over my shoulder while I was putting it together, and turned up his nose. He proceeded to eat 2/3 of the salad and declared me a “genius.” Thanks for the recipe, Ree! It was delicious!!!

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