Organic Kale and Mandarin Salad with a Honey-Ginger Vinaigrette
This simple, bright and fresh salad has a slight Asian flare thanks to our Honey-Ginger White Balsamic — one of our favorite infused balsamics! Kale and citrus are so flavorful on their own that this salad only needs a few ingredients. The crispness of the kale is nicely balanced with the creaminess of the avocado. Serves 2 to 4.
- 1 Tbsp. minced shallot
- 1 clove garlic, minced
- 1 tsp. Dijon mustard
- A splash of soy sauce or tamari
- 3 Tbsp. Sigona’s Honey-Ginger White Balsamic
- 1/4 cup Sigona’s Fresh Press Extra Virgin Olive Oil (Mix it up! Use our Persian Lime Olive Oil for more citrus flavor.)
- Black pepper, to taste
- 1/2 bunch organic kale, stems removed, leaves roughly chopped to bite-size pieces
- 2 to 4 mandarins or other small orange citrus fruits, peeled and segmented
- 1 medium avocado, cubed
- 2 to 3 Tbsp. sliced or slivered almonds
- 3 to 4 Tbsp. crumbled Feta or goat cheese
- Optional: Sesame seeds, for sprinkling
Directions: Together in a small bowl, whisk together the shallot, garlic, Dijon, soy and balsamic. While whisking, drizzle in the olive oil to emulsify (thicken) the mixture. Season with salt and pepper; set aside.
Place the kale in a large bowl. Add the citrus and avocado then toss gently to mix. Add about half of the vinaigrette and toss gently until well coated.
If serving in a large bowl, sprinkle with almonds, cheese and sesame seeds, if using. If serving on individual plates, equally divide the salad among plates and then sprinkle with toppings. Serve remaining vinaigrette on the side.
Mandarin & Medjool Date Salad Over Yogurt
This recipe, adapted from Sunset magazine, is a classic combination of flavors from Morocco. Leave the yogurt out and serve this as a side at dinner, if desired.
- About 1 1/2 mandarins per person
- 1/4 cup pitted, chopped Medjool dates per person
- 1/4 to 1/2 tsp. cinnamon per person
- Whole raw pecan halves, for sprinkling
- 6 to 8 oz. plain or vanilla yogurt per person
Directions: Peel and segment one Satsuma and place segments in a medium bowl. Juice the remaining half Satsuma over the same bowl. Add the dates and cinnamon, stir to combine.
Spoon yogurt into individual bowls. Spoon on the Satsuma mixture and sprinkle with a couple raw pecans.
Chinese Chicken Salad with Mandarins and Cashews
Everyone likes a good chicken salad sandwich, or even the chicken salad on a crisp piece of romaine! This is a different twist on a classic, layering flavors to create a dish you’ll make again and again. Serve it on a croissant, with crackers on a bed of lettuce or boat-style on a leaf of romaine lettuce. Serves about 4.
- 3 large chicken breasts, cooked and shredded (poaching is great for shredding, as is the slow cooker)
- About 1/2 cup mayonnaise or a mix of plain yogurt and mayonnaise.
- 1/8 tsp. sesame oil
- 1/8 tsp. rice vinegar
- 1/8 tsp. ground ginger
- 3 to 4 mandarins, peeled, halved horizontally and segments separated
- 1/3 cup shredded carrots
- 1/3 cup chopped red cabbage
- 1/4 cup chopped cashews
- 1 to 2 greens onion, diced
- Salt and pepper, to taste
To serve, choose from:
- Fresh greens
- Leaves of romaine lettuce
Directions: In a small bowl, whisk together the mayo/yogurt, sesame oil, rice vinegar and ginger. Set aside.
In a large bowl, add the cooked, shredded chicken, carrots, cabbage, cashews and green onions. Stir in the mayo/yogurt mixture and gently stir to incorporate. Taste; season with salt and pepper as desired.
Enjoy as a sandwich, salad, with crackers or boat-style using leaves of romaine.