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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Working Lunch

Five minute Citrus Salad

I’m  not the only one eating at my desk these days. According to a survey from the American Academy of Nutrition and Dietetics and ConAgra Foods’ Home Safety program, eighty-three percent of Americans regularly are dining on their desk tops, including breakfast, lunch, dinner and snacks. I really DON’T recommend it…but I’ve got no song and dance. Just one word of advice, if you’re going to eat at your desk, make sure it’s healthy.  Today’s post is a continuation  on my theme of spreading protein throughout the day, important for maintaining and/or building muscle  and also for keeping you from getting hungry an hour after you’ve already filled your belly.

This salad takes only 5 minutes to make with foods you purchase at the grocery store. I used prewashed spring mix, precooked chicken breasts, one half of a grapefruit and a homemade citrus vinaigrette (or  you could substitue Culinary Treasures White Balsamic Citrus Basil Dressing). The entire salad is under 300 calories and provides 21 grams of of protein . It’s  also a very good source of vitamin C, A and K.

Don’t cop out! If you tote your lunch to work, this salad is easy to make in a mason jar! Simply  layer the ingredients in this order: dressing on the very bottom, chicken, grapefruit and fresh greens. So take care of yourself (including maintaining your muscles) with this nutritious salad. You going to love working lunch!

So tell me, are you a desk top diner? What  are your favorite  protein foods to eat at your desk? 

Five minute Citrus Salad

 

Five Minute Citrus Salad (serves one)

by Diane Boyd

Ingredients

  • 3 ounces cooked chicken
  • 1/2 grapefruit, sectioned
  • 2 cups Spring mix

for the citrus vinaigrette

  • 1 tablespoon orange juice
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon lime juice
  • 1/2 teaspoon lemon juice
  • 1 teaspoon honey
  • 1 tablespoon olive oil

Instructions

Arrange salad greens on medium sized plate. Top with grapefruit sections and cooked chicken. Stir vinaigrette to combine and drizzle over salad. Toss. Enjoy.

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