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    Kansas Country Living Magazine
    Home » Citrus Popping Kale Salad
    Recipes

    Citrus Popping Kale Salad

    Carol DorrBy Carol DorrAugust 27, 20202 Mins Read
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    Jump to Recipe Print Recipe

     

    Citrus Popping Kale Salad

    Chef Michelle, ALDI Test Kitchen
    February 2020
    Print Recipe Pin Recipe
    Course Salad
    Cuisine American

    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.
    Tried this recipe?Let us know how it was!
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