Citrus Popping Kale Salad
Prep Time: 30 minutes (plus 3 hours to marinate) | Cook Time: 0 minutes | Total Time: 30 minutes (plus 3 hours to marinate) | Servings: 8
Ingredients:
- 4.9 ounces Fit & Active Spanish and Olive Oil Quinoa/Brown Rice Mix
- 1¾ cups water
- ½ cup plus 1 teaspoon Carlini Extra Virgin Olive Oil, divided
- ¼ cup lime juice (about 3 limes)
- 1 tablespoon Tuscan Garden White Vinegar
- 1 tablespoon Simply Nature Organic Light Agave Nectar
- ½ teaspoon Stonemill Iodized Salt, plus additional to taste
- ¼ teaspoon Stonemill Ground Black Pepper, plus additional to taste
- 12 ounces Simply Nature Organic Baby Kale, stems removed, sliced
- ¼ cup sliced red onion
- 2 cups diced mango (about 2 mangos)
- 5 ounces Southern Grove Dried Cranberries
- ½ cup Southern Grove Sliced Almonds, toasted
- 4 ounces Specially Selected Plain Goat Cheese Log, crumbled (optional)
Directions:
- In a small pot, combine the quinoa, spice packet, water and 1 teaspoon oil. Bring to a boil, reduce heat, cover and simmer for 14 minutes until water is absorbed. Stir, allow to cool for 15 minutes.
- In a large bowl, combine the lime juice, vinegar, agave nectar, salt and pepper. Gradually whisk in the remaining oil until well combined.
- Add the kale, onion, mango, cranberries, almonds and quinoa. Toss until well coated. Season to taste with salt and pepper. Refrigerate for 30 minutes or overnight to marinate.
- Add the goat cheese, toss and serve.
Tip: Prepare the salad the night before to marry the flavors.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen