Vibrant and bold, this salad is a nutritional powerhouse.
- 1/4 cup apple cider vinegar
- 1/2 cup nonfat plain yogurt
- 2 tablespoons olive oil, divided
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 cups kale leaves, chopped or torn, stems removed (if using kale bunches with stems, purchase 1 pound to result in 8 cups when stemmed)
- 1 (15 ounce) can mandarin oranges in juice, drained; reserve 2 tablespoons juice
- 1/2 small red onion, peeled, thinly sliced
- Whisk together apple cider vinegar, yogurt, 1 tablespoon olive oil, crushed red pepper, salt, and pepper. Chill until ready to serve.
- Massage chopped kale leaves; pour 1 tablespoon of olive oil onto the kale leaves. Using a massaging action (similar to kneading bread dough), rub leaves together for about 2-5 minutes or until the leaves are softened. The leaves will get softer and turn a more vibrant green.
- Arrange kale leaves in a large mixing bowl. Drain oranges, reserving 2 tablespoons of juice. Add to kale. Drizzle reserved juice over kale. Add the sliced onion and toss well.
- Drizzle salad with dressing before serving.
- Substitute fresh oranges for the canned to amp up the flavor.
- Crushed red pepper spices up the sweetness of the fruit and highlights the hearty greens. Adjust the crushed red pepper to taste.
- Experiment with color and texture. Sliced grapes, dried cranberries, or sunflower seeds can add variety.