Mandarin Orange and Kale Salad | PC.ca

Mandarin Orange and Kale Salad

A salad bowl sitting on a lunch sized plate with a salad containing kale and mandarin oranges.

PC Easy To Peel Orri Mandarin Oranges

Mandarin Orange and Kale Salad

Massaging oil into kale is a great way to tenderize the leaves for this fruit-and-nut side salad.

Massaging oil into kale is a great way to tenderize the leaves for this fruit-and-nut side salad.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 20 mins
  • Serves: 8
  • Dish Type: Vegan, Vegetarian, Canadian
  • Season: Summer
  • Course: Side
  • Main Ingredient: Kale

  • Amount Per Serving

  • Serving Size

  • Sodium

    100 mg

  • Sugars

  • Protein

    2 g

  • Calories

    130 cal

  • Total Fat

    9 g

  • Dietary Fibre

Mandarin Orange and Kale Salad

A salad bowl sitting on a lunch sized plate with a salad containing kale and mandarin oranges.

PC Easy To Peel Orri Mandarin Oranges

  • Amount Per Serving

  • Serving Size

  • Sodium

    100 mg

  • Sugars

  • Protein

    2 g

  • Calories

    130 cal

  • Total Fat

    9 g

  • Dietary Fibre

How to make

Ingredients

  • 1Bunch kale, washed and dried
  • 2 tbsp (25 mL)PC®Splendido Extra Virgin Olive Oil
  • PinchSalt
  • 4PC®Easy To Peel Orri Mandarin Oranges
  • 1PC® Organics Gala Apple (skin on), cut in julienne strips
  • 1Stalk celery, thinly sliced
  • 1/3 cup (75 mL)Thinly sliced red onion
  • 2 tbsp (25 mL)PC®Splendido Extra Virgin Olive Oil
  • 2 tbsp (25 mL)PC®Splendido White Condiment with Balsamic Vinegar of Modena
  • 1/4 tsp (1 mL)Salt
  • 1/4 tsp (1 mL)Freshly ground black pepper
  • 1/4 cup (50 mL)Sliced blanched almonds, toasted

How to make

  • Step 1Discard tough stems of kale. Tear leaves into bite-sized pieces. Place in large bowl. Drizzle 2 tbsp (25 mL) oil over top; using hands, massage oil into kale for 1 minute. Sprinkle pinch of salt over top; massage and squeeze for 1 to 2 minutes or until kale is slightly softened.
  • Step 2Peel mandarin oranges and pull off excess stringy white bits; segment. Add orange segments, apple, celery and red onion to kale. In small bowl, whisk together 2 tbsp (25 mL) oil, vinegar, salt and pepper. Pour over salad; toss to coat. Transfer to serving platter. Sprinkle with toasted almonds.

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