Tangerine Kale Salad with Cranberry Dressing

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Holiday 2014

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Tangerine Kale Salad with Cranberry Dressing

Tangerine Kale Salad with Cranberry Dressing
1/4 cup extra virgin olive oil
3 tbsp. lemon juice
2 tbsp. cranberry sauce
1/2 tsp. sugar
1/4 tsp. sea salt

8 cups lightly packed sliced curly kale or kale blend
1/2 cup sliced green onions
6 strips thick cut bacon, cooked crisp and coarsely crumbled
4 tangerines, peeled, sliced and quartered
1/2 cup roasted, salted pistachio kernels

We love the crunchy salty flavor the bacon adds, but if you’re with a vegetarian crowd, omit or serve on the side.

Prep: 15 minutes, Serves: 8 to 10

1. Whisk together all dressing ingredients in a large bowl. Add kale and toss well to coat.

2. Add onions, bacon and tangerines to bowl; toss lightly and sprinkle with pistachios. May be refrigerated for up to 30 minutes before serving. 

Nutritional Information:
195 calories, 6 g protein, 13 g total fat (3 g sat.), 15 g carbohydrate, 4 g fiber, 8 g sugar, 3 mg cholesterol, 312 mg sodium, 5 points


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