Meatless Mondays

It’s Meatless Monday-Cranberry-Orange Kale Salad

Kale always seems to be on sale, but the price per bunch dips even lower around this time of the year. It’s a superfood too which makes it a nutritional powerhouse. However, two things I’ve found are, one; it can often be bitter. Two, it gives your mouth a workout because of the chewiness of this veggie.

I’ve found a couple of ways to overcome these problems. One is to cook it before I add it to things like soups. And the second way, which I used in this week’s Meatless Monday recipe, is to add some salt (for want of a better word), and then massage it. It turns the kale into a deep green veggie, almost like cooking it because it reduces it down to size too. Best thing is the salt removes any hint of bitterness and makes this veggie a little less chewy.

I like to pair kale in salads with oranges but for this one I took a short cut and used a can of mandarin oranges in my pantry supply. The liquid doubles as the base for the dressing so nothing goes to waste.

1 bunch of kale, washed, stalks removed (keep them for making stock), cut the leaves into small shreds

½ teaspoon salt

1 11 ounce can mandarin oranges (Drain them but reserve the liquid)

½ cup dried sweetened cranberries

½ cup crumbled feta cheese

Splash of vinegar (I used white balsamic vinegar for this one but rice wine vinegar would be perfect too)

Good pinch of pepper

About ¼ cup oil.

Place the shredded kale in a large bowl and add the ½ teaspoon of salt. Using your hands ‘massage’ the kale until it starts to reduce down and releases a liquid.

Place the kale in a strainer and drain all the liquid.

Place the drained kale in a bowl and add the slices of mandarin oranges and cranberries. Toss everything together.

Pour the reserved liquid from the mandarin oranges into a measuring cup and add some water so the amount totals about ½ cup.

Add the splash of vinegar and the pepper.

With a whisk slowly add the oil until everything is well blended. Taste test and add some more pepper and salt if needed.

Pour the dressing over the kale mixture and then add the crumbled feta cheese.

Serve immediately.

Serves 4.

 Happy Thanksgiving to everyone in Canada.

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