Tuesday, June 16, 2015

Marinated Kale Salad

My husband and I devoured this salad at a recent banquet. We even had a conversation about the salad with our table mates. I emailed the host on the drive home requesting this recipe.

The first time I made it I skimped on the infused vinegar and just used what I had at home; it was good, but when made as directed, it is amazing.  Kale is usually a product in my CSA.  I have used it for smoothies, baked chips, salads, and sauteed. This is by far my favorite use of kale.


I forgot the Craisins.

  • 1/3 cup fig infused vinegar
  • 1/6 cup blood orange olive oil

  • 1 bunch chopped kale
  • 2/3 of a can of Mandarin oranges, reserve 3 T juice
  • 1/2 cup pine nuts, toasted and chopped
  • 1/3 cup Feta cheese
  • 1/4 cup Craisins, chopped
  • Salt and pepper to taste

  1. Marinate kale in dressing overnight. If possible, shake container a few times.
  2. Top with oranges, juice, Craisins, Feta cheese, and pine nuts.
  3. Add salt and pepper if necessary. 

TIME: 15 minutes, but needs to marinate overnight.
SOURCE: a friend from church

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