Meatless Monday: Kale Citrus Salad

Disclaimer: This may be a meatless Monday post, but the salad we're about to discuss was consumed along with five pounds of glazed short ribs, and au gratin potatoes, full of dairy. We like meat. And dairy. But we figure the kale totally offsets that, right?

Kale. It keeps frickin appearing in our refrigerator like some kind of evil magic trick. Every time the Wisconsin Test Kitchen opens the fridge... there it is again! Another bunch, waiting to be used in some, new creative way. Ugh. 

We stumbled upon a recipe from The Pioneer Woman for a kale citrus salad; she claimed it was the most delicious salad she had ever had. Whaaaa? A salad with kale was the most delicious thing ever? We called shenanigans. Hard core.

But then we ate it. And we were sad there wasn't more. We really liked it! We're talking, clean bowls all around. The spice from the jalapeno, and the sweet citrus, along with the creamy goat cheese partnered perfectly with the kale. And the dressing? We're in love. 

So we challenge you, fellow kale sufferers. Give this salad a try. We're actually looking forward to the next bunch of kale we find in our fridge. No shenanigans. 

Kale Citrus Salad
Recipe courtesy of:  http://thepioneerwoman.com/cooking/2014/05/kale-citrus-salad/


1 bunch kale, leaves torn off the stalks
1 whole jalapeno, seeded and sliced very thin
3 whole tangerines Or clementines (or 1 orange), peeled and cut into chunks
4 ounces goat cheese
1/4 cup orange juice
2 tablespoons olive oil
1 clove garlic, pressed or grated
1 teaspoon sugar
Salt to taste
Black pepper to taste
1 tablespoon (heaping) sour cream or plain Greek yogurt

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.

To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's nice and creamy.

Toss the kale in half the dressing for a minute or so, then add the jalapeno slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)

At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

(Note: because they kale holds up well, the salad can be tossed 15 minutes before serving.)

Stay Cool,
The  Cool Dads Crew