Pioneer Woman Citrus Kale Salad Recipes

KILLER KALE SALAD

Steps:

• Fry the bacon bits in a skillet over medium heat until slightly crisp. Drain the bacon on a paper towel. Pour out most of the grease from the skillet and add the butter. Add the onions and cook over medium-low heat until soft, 10 to 15 minutes. Remove them to a plate. Add the mushrooms and stir, then add the wine and some salt and pepper. Turn the heat to medium high and cook until most of the wine has evaporated and the mushrooms are soft, for several minutes. Set aside.
• Add the olive oil, vinegar, thyme and some salt and pepper to a mason jar and shake it to combine.
• Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a bowl. Add half the dressing and toss. Then add the mushrooms, onions and bacon and toss again. Finally, add the goat cheese and more dressing if needed and toss. (Reserve any extra dressing for another use.)
• Serve it up and enjoy!

KALE CITRUS SALAD

Steps:

• 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, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until 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 citrus pieces and jalapeno slices. 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!

CITRUS SALAD

Steps:

• For the dressing: Add the oil, orange juice, honey, vinegar and mustard to a mason jar and shake to mix.
• For the citrus salad: Carefully cut off the peel of the oranges and limes to remove the pith, then slice.
• Layer the orange and lime slices on a plate and sprinkle over the radishes. Drizzle with some of the dressing and top with the mint leaves.