Citrus Popping Kale Salad
February 2020
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)
Instructions
- 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.
Notes
Prepare the salad the night before to marry the flavors.
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