Photo by Rachael Brugger |
Yield: 6 servings salad, 3/4 cup dressing
Ingredients
Salad
- 1/2 pound kale
- 2 grapefruits, peeled
- 2 oranges, peeled
- 9 cups chopped romaine lettuce
- 1 large onion, thinly sliced
- 1½ cups walnut pieces
Dressing
- 2 cloves garlic, peeled
- 2 T. honey
- juice of one lemon
- 1 tsp. curry powder
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup extra-virgin olive oil
Preparation
Salad
Remove stems from kale, and thinly slice leaves. Set aside. Cut each grapefruit and orange into six slices. Divide lettuce and kale on six serving plates. Top each with two grapefruit slices and two orange slices. Add red onion. Top each salad with walnut pieces.
Dressing
Combine all ingredients in small food processor. Purée on high until all ingredients are incorporated and garlic is finely chopped. Serve on salad (2 tablespoons per serving).
