Recipes

Detox Kale Salad

by Rachael Ray 12:57 PM, December 22, 2017

Aired January 5, 2018

Serves 4 to 6 servings
Ingredients

January 5, 2018: The CDC issued a warning yesterday about an E. coli outbreak in the U.S. and Canada. They suspect the cause may be romaine lettuce and are urging caution. Accordingly, we suggest avoiding romaine lettuce in your recipes for the time being until the exact cause of the outbreak has been determined.

For the salad:
1 bunch flat kale, stemmed and sliced or chopped
1 gem Romaine shredded or chopped
1/2 red onion, halved and thinly sliced
1/2 bulb fennel very thinly sliced
1/2 cup pomegranate seeds
1 cup feta crumbles
1/2 cup pine nuts or pistachio nuts, toasted
Sliced green pepperoncini, pickled hot or mild peppers

For the dressing:

Juice of 1 small lemon
2 tablespoons white or red wine vinegar
2 teaspoons sugar or Acacia honey
Salt and pepper
1 large clove garlic, grated
1/2 cup Greek yogurt
1 teaspoon dried oregano
1/3 cup EVOO – Extra Virgin Olive Oil
1/2 cup mixed finely chopped herbs such as parsley, dill and chives

Preparation

Place the salad ingredients in a bowl.

Whisk up lemon juice, vinegar, sugar, salt and pepper garlic, yogurt, oregano, EVOO and herbs or shake in a jar.

Dress salad and serve.

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