Kale Citrus Salad

This tasty winter salad uses these colder weather fruits and veggies: kale, oranges  and  pomegranate arils.

Kale Citrus Salad

When I made my mocktail on New Year’s Eve, I knew it wouldn’t be a one night affair. The strawberry mint shrub and I  have a budding culinary relationship. In my test kitchen, this vinegar drink is an ingredient for not only sprucing up bottled water,  but for some new recipe creations! Today I’m sharing one of them; a salad that screams WINTER!   Kale is the base.  I added citrus, pomegrante arils,  and roasted almonds.  It’s finished with a vinaigrette made by  mixing my strawberry shrub with  olive oil.  Here’s proof  that you don’t have to wait til summer to enjoy a fresh green salad.

Kale Citrus Salad

Kale Citrus Salad (serves 4)

by Diane Boyd

Ingredients

  • 1 large bunch of kale (about 6 cups)
  • 2 tablespoons olive oil
  • 2 tablespoons strawberry shrub
  • 1/4 cup pomegranate arils
  • 2 oranges, slice into rounds
  • 1/4 cup roasted almonds, roughly chopped
  • salt
  • pepper

Instructions

1. De-stem kale. Roll it and cut into thin slices. Place in salad bowl.

2. Combine olive oil with strawberry shrub. Whisk , pour over kale and massage into the leaves.

3. Top with oranges, and pomegranate arils. Season with salt and pepper to taste. Sprinkle with almond pieces.

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Pear Pomegranate Salad with Turkey

Salads aren’t just for summer. This luncheon salad, made with turkey leftover from Thanksgiving, is a terrific way to enjoy the bounty of produce abundant in North America in November.Pear Pomegranate Salad with TurkeyIf I  didn’t  have  leftover turkey from Thanksgiving I would be disappointed. This year I didn’t cook the bird; my Mother-In-Law  had the honors. (My job was to make my Turnip Mashed Potatoes and Pumpkin Custard with Spiced Whipped Cream). Fortunately my MIL shared her turkey leftovers, and I get  to repurpose them today. Here’s simple meal numero uno.

Pear Pomegranate Salad with Turkey

Leftover turkey comes together with  leaf lettuce, pomegranate arils and pears. I finished the salad with a pomegranate vinaigrette (sweetened lightly with honey  to balance the flavors). The  recipe is written as an entree for 2. If you do it the Panera way, (with a bowl of soup) you could feed four. However you do it, I hope you enjoy my fall inspired salad made with repurposed Thanksgiving turkey.

 

Pear Pomegranate Salad with Turkey

by Diane Boyd

Prep Time: 10 minutes

Ingredients (serves 2)

    for the pomegranate vinaigrette

    • 1/2 teaspoon salt
    • 2 Tablespoons pomegranate juice
    • 2 Talbespoons white balsamic vinegar
    • 2 teaspoons honey
    • 2 Tablespoons canola oil

    for the salad

    • 4 cups green leaf lettuce
    • 1 pear, sliced
    • 4 tablespoons pomegranate arils
    • 6 oz. cooked turkey or chicken

    Instructions

    for the pomegranate vinaigrette

    Combine all ingredients in a small prep bowl. Whisk to combine. Set aside while assembling salad.

    for the salad

    1. Divide lettuce between two plates. Top with sliced pears, pomegranate arils, and turkey.

    2. Drizzle each salad with equal amounts of pomegranate vinaigrette. Serve immediately.

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