Kale and Blood Orange Salad | Ashland Food Coop
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...
Ingredients
- 4 medium blood oranges
- Juice of 1 large lemon
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, smashed
- 1/4 cup olive oil
- 1 bunch kale, washed, stems removed
- 1/2 cup slivered red onions
- 8 ounces feta cheese, crumbled or cubed
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