Winter Citrus & Kale Salad

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Recipe inspired by Sapana Chandra, Real and Vibrant

Winter Citrus & Kale Salad
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Servings Prep Time
4 15
Servings Prep Time
4 15
Winter Citrus & Kale Salad
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Servings Prep Time
4 15
Servings Prep Time
4 15
Ingredients
Salad
Servings:
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Instructions
  1. Prepare the dressing. In a small bowl, whisk the olive oil, balsamic vinegar, Dijon mustard, balsamic vinegar, garlic, salt, and pepper. Set aside.
  2. In a large mixing bowl, massage the kale with olive oil and lemon juice until tender, for about a minute or two.
  3. Add the avocado, jalapeno, citrus fruit, almonds, onions, cranberries. Drizzle with the vinaigrette and toss gently. Serve immediately.
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Creamy Celery Root, Fennel and Apple Slaw

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From Guy’s Big Bite with Guy Fieri

Creamy Celery Root, Fennel and Apple Slaw
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Rating: 4
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Servings Prep Time
2-4 side dish sized servings 45 minutes
Servings Prep Time
2-4 side dish sized servings 45 minutes
Creamy Celery Root, Fennel and Apple Slaw
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Rating: 4
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Servings Prep Time
2-4 side dish sized servings 45 minutes
Servings Prep Time
2-4 side dish sized servings 45 minutes
Ingredients
Servings: side dish sized servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine the celery root, fennel, apple, and lemon juice in a large bowl, and season with salt and pepper.
  3. Toss the ingredients together, and set aside for at least 30 minutes but no longer than 2 hours. This will tenderize and marinate the vegetables, and also prevent them from turning brown.
  4. Combine the mayonnaise, sour cream, vinegar, honey, and mustard in a small bowl. Season with salt and pepper.
  5. Pour the dressing over the vegetables and toss well.
  6. Fold in the dried cranberries.
  7. Taste, and season with salt and pepper if needed. Enjoy!
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Stuffed Endive

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Stuffed Endive
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Servings Prep Time
12 servings 15 minutes
Servings Prep Time
12 servings 15 minutes
Stuffed Endive
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Servings Prep Time
12 servings 15 minutes
Servings Prep Time
12 servings 15 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Separate endive leaves and lay out on a tray. Set aside.
  3. Combine walnuts, cranberries, thyme, honey, salt and pepper in a medium size bowl; stir to mix thoroughly.
  4. Spoon 2 tablespoons of walnut mixture into each endive leave.
  5. Serve as an appetizer or light snack. Enjoy!
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Rice and Pecan Salad with Orange-Thyme Dressing

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Rice and Pecan Salad with Orange-Thyme Dressing
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Rating: 5
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Created by Chef Alan King for Recipe for Success
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Rice and Pecan Salad with Orange-Thyme Dressing
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Votes: 1
Rating: 5
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Created by Chef Alan King for Recipe for Success
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Ingredients
For the Rice
For the Dressing
For the Salad
Servings: servings
Units:
Instructions
Cook the rice
  1. Place the rice, stock, and olive oil in a large saucepan. Cover and bring to boil.
  2. Reduce the heat. Simmer for 20 to 25 minutes or until rice is tender.
  3. Remove from heat. Let stand for 5 to 7 minutes.
  4. Fluff with a fork, transfer to a large bowl and set aside
Make the Dressing
  1. Using a micro plane or grater, zest the orange peel being careful to avoid the white pith. Set aside the grated peel.
  2. Cut the orange in half. Squeeze the juice into a bowl.
  3. Add 2 tablespoons of the orange zest, 2/3 cup of orange juice, thyme leaves, lemon juice, salt and pepper to a small bowl. Whisk to combine.
  4. Slowly whisk in the oil to form an emulsion.
Make the salad
  1. Dice the celery and scallions.
  2. Combine the cranberries, celery and scallions with the rice.
  3. Drizzle the dressing on to the salad. Toss to combine. Put in the refrigerator to chill for 30 mites.
To serve
  1. Mound salad onto a plate and top with pecans. Enjoy!
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