From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Kale and Spinach Salad with Citrus Vinaigrette
Warning0 allergens identified
Kale and Spinach Salad with Citrus Vinaigrette
Salad
Grapefruit Vinaigrette
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Instructions
1
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In a large bowl, toss the spinach and kale together.
2
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Add the berries, shallots and almonds and gently toss.
3
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In a small bowl, whisk together the vinaigrette ingredients.
4
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Drizzle vinaigrette over the salad and serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Massage Your Kale 💪After removing the stems, massage the kale leaves with a pinch of salt for 1-2 minutes to break down the cellulose and create a tender, more palatable texture that absorbs the vinaigrette beautifully.
- Emulsify Your Vinaigrette 🌊Whisk the Dijon mustard with shallots and lemon juice first, then slowly drizzle in the canola oil while whisking constantly to create a stable emulsion that coats the greens evenly without separating.
- Toast Your Almonds 🔆Lightly toast the almonds in a dry pan for 2-3 minutes before adding to the salad to intensify their nutty flavor and improve their crunch factor against the tender greens.
- Balance Your Citrus 🍊Use fresh-squeezed orange juice and lemon juice rather than bottled to control the acidity level, allowing you to adjust the sweetness and tartness to perfectly complement the bitter kale and mild spinach.
- Dress Just Before Serving ⏱️Toss the salad with vinaigrette only 5-10 minutes before serving to prevent the delicate spinach from wilting and the almonds from becoming soggy while maintaining optimal freshness.
Recipe Facts
Diet at a Glance
Vegetarian
Low Carb
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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