Kale and Orange Salad

8 Reviews
88% would make this recipe again

Fill up with vitamines with this colourful salad.

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Ingredients

??? kale, tough stems discarded ???
??? oranges ???
??? extra virgin olive oil ???
??? balsamic vinegar ???
??? whole-grain mustard ???
??? shallots, finely chopped ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Method

  1. Fill a large pot with lightly salted water then bring to a boil. Add the kale and cook until just tender, about 3 min. Drain the kale and let cool slightly. Squeeze out any excess liquid then cut into large pieces and put into a salad bowl.
  2. Using a sharp knife, remove the peel and pith from the oranges then cut out the segments. Add the segments to the salad bowl.
  3. In a small bowl, add the oil, vinegar, mustard, and chopped shallot. Season with salt and pepper to taste. Beat well, using a fork, until the vinaigrette is emulsified. Pour it over the salad and toss, then serve.

Nutrition Facts Table

per 1 serving (140 g)

Amount

% Daily Value

Calories

120

Fat

7 g

11 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

13 g

4 %

Fibre

2 g

10 %

Sugars

7 g

Net Carbs

11 g

Protein

2 g

Vitamin A

159 %

Vitamin C

95 %

Calcium

6 %

Iron

5 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin C, Vitamin K
Good source of  :
Vitamin E
Source of  :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin B1, Vitamin B6
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

8 Reviews (7 with rating only) 88% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Gene F.
february 28, 2017 | I would make this recipe again

We like this salad but not as crazy about the mustard. Tend to just use a regular vinaigrette

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