Dinner Party Series – Part 1: Tuscan Kale Salad with Oranges, Currants and Feta
Dinner Party Series – Part 1: Tuscan Kale Salad with Oranges, Currants and Feta could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One serving contains 410 calories, 11g of protein, and 27g of fat. This recipe serves 4 and costs $1.86 per serving. Several people made this recipe, and 2225 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. If you have lemon zest, oranges, feta cheese, and a few other ingredients on hand, you can make it. It is brought to you by A Family Feast . All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is excellent. Users who liked this recipe also liked Dinner Party Series – Part 4: Almond Orange Cake, Dinner Party Series – Part 2: Roasted Root Vegetables, and Dinner Party Series – Part 3: Herb Basted Salmon.
Servings: 4
Preparation duration: 45 minutes
Ingredients:
¼ teaspoon black pepper
2 medium purple or maroon carrots peels left one, washed, trimmed and cut into thin slices
½ cup currants
1 teaspoon Dijon mustard
¼ cup extra virgin olive oil
¾ cup crumbled feta cheese
1 large head of Tuscan kale, stems removed, washed and torn into bite sized pieces
3 tablespoons lemon juice
Zest from half a lemon
2 large naval oranges peeled with sections removed from white membrane, or 3 blood oranges
1/2 cup shelled roasted pistachio nuts roughly chopped
½ teaspoon salt
2 tablespoons shallot finely minced
Equipment:
bowl
Cooking instruction summary:
Place kale, orange segments, carrot slices, chopped pistachios and currants in a large bowl. Hold feta until the end.In a small bowl, mix lemon juice, lemon zest, shallots, mustard, oil, salt and pepper and pour over salad and toss.Top with feta cheese and serve.
Step by step:
1. Place kale, orange segments, carrot slices, chopped pistachios and currants in a large bowl. Hold feta until the end.In a small bowl, mix lemon juice, lemon zest, shallots, mustard, oil, salt and pepper and pour over salad and toss.Top with feta cheese and serve.
Nutrition Information:
covered percent of daily need
