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Kale and Blood Orange Salad

This salad is a great make-ahead, since, unlike many tossed salads, it keeps for up to 3 days in the refrigerator. Serve with roasted meats, or top with leftover cooked sliced chicken for a hearty lunch salad. Substitute navel oranges for the blood oranges if you prefer; just be sure to use 2 tablespoons of lemon juice with the sweeter navel orange juice in the dressing. Serves 6. Prep time: 20 minutes.


4      medium blood oranges, zest and juiced
1      large lemon, juiced
¾     teaspoon salt
½     teaspoon freshly ground black pepper
1      clove garlic, smashed
¼     cup olive oil
1      bunch kale, washed, stems removed
½     cup slivered red onions
8      ounces feta cheese, crumbled or cubed


  • For the dressing, zest and juice one of the blood oranges into a small bowl or jar. Taste the juice. If it is very tart, add a tablespoon of lemon juice; if it is very sweet, use two tablespoons blood orange juice and 2 tablespoons of lemon juice.
  • Add salt, pepper, garlic and olive oil and whisk well or shake to combine.
  • Set aside.
  • Roll the kale leaves up, cut crosswise into thin ribbons and place into a serving bowl.
  • Pour the dressing over the kale and use your hands to toss, then massage for a minute or two to tenderize the leaves.
  • Peel and segment the remaining blood oranges, either with your fingers or with a knife, cutting between the membranes to make neat sections. Cut each segment into 2 or 3 pieces and add to the bowl with the kale.
  • Add the red onions and feta, toss to mix and serve.

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