Sturdy kale doesn’t wilt when paired with an assertive Honey Chili Vinaigrette and hearty salad ingredients like avocado, radishes and queso fresco.
25m
PREP TIME
15m
COOK TIME
180
CALORIES
18
INGREDIENTS
Servings: 10 (1 1/3 cups)
Ingredients
- Honey Chili Vinaigrette
- 1/4 cup olive oil
- 2 medium Fresno chilies, stemmed, seeded and finely chopped
- 1 teaspoon grated lime peel
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon French's® Chardonnay Dijon Mustard Squeeze Bottle
- 1 teaspoon honey
- 1/2 teaspoon McCormick Gourmet™ Organic Chili Powder
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- Kale Salad
- 8 ounces kale
- 2 seedless oranges, peeled and sectioned
- 1 medium avocado, peeled, seeded and cut into chunks
- 4 small radishes, trimmed and cut into thin strips
- 1/2 cup thinly sliced red onion
- 1/2 cup crumbled queso fresco
- 1/3 cup dried cranberries
- 1/3 cup pepitas, (shelled pumpkin seeds)
INSTRUCTIONS
- 1 For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.
- 2 For the Salad, wash and dry kale leaves well. Use a sharp knife to remove the central rib in each leaf. Stack the leaves and cut crosswise into very thin slices. Place in large bowl. Add remaining ingredients. Drizzle Vinaigrette over top; toss to coat well. Let stand at room temperature 30 minutes to blend flavors.
