![Click to enlarge](https://buttoni.wordpress.com/wp-content/uploads/2013/10/0033.jpg?w=300)
We’ve covered my favorite soups thoroughly this week. Now I’d like to shift my readers thoughts to the next meal course: salads. As a child I didn’t much care for salads. It wasn’t the greens that I didn’t care for, but rather the dressings. The sourness of vinegar, nor mayonnaise-based dressings were my cup of tea. When I discovered how to make homemade mayonnaise after I got married…….well my world flipped on its head. I loved the homemade variety of this famous condiment. And man, oh, man did it ever lend itself to endless variations for salad dressings!
And once I tasted balsamic vinaigrettes, well the world of tart dressings expanded immensely for me. That edge of sweetness was apparently what I craved on a salad. So I’d like to re-share some of my all-time favorite salad creations with these two foundational dressings. My favorite was created from a lovely bunch of kale. Rather than cook it all, which was my traditional approach to this leafy green, I decided to try a raw kale salad one night. I’d seen in magazines people eat it raw, so I thought why not?
Since kale is a bit stronger than other greens when cooked, I thought a bit of fruit might round out any bitterness of the vegetable when eaten in its raw state. And it did! The earthy taste of the walnuts and walnut oil playing off the citrus in the orange vinaigrette are pure heaven in this salad. It is delicious and perhaps my favorite salad of all time now, to be quite honest. I serve it often. Even my husband loves this one, and he’s not fond of walnuts or nuts period! I do hope all my readers will try this one on your less-than-enthusiastic salad eaters. It will change them I’m convinced!
This recipe is not suitable until you reach the the higher fruit level of the Atkins OWL carb ladder (Phase 3). It is perfectly OK for Ketogenic diets (although you may want to use lower-carb berries rather than oranges). It is also suitable for Primal and Paleo as well.
You will find many more delicious salads and dressings like this in the hottest selling Low Carbing Among Friends cookbooks. International author Jennifer Eloff has pulled in the most incredible talent on the the low-carb cooking scene. Together they bring to you a bevy of tasty recipes you will be proud to serve to friends or family. Order your personal set (or individual volumes) today from Amazon or here: http://amongfriends.us/order.php
BASE SALAD:
1½ oz. kale leaves, stems removed, sliced thinly (this was 2 large leaves for me)
2 oz. raw onion, sliced thinly (I only had white on hand, but red onion would be perhaps even better)
½ oz. walnuts, coarsely broken apart (about 7 halves)
2 ½”-slices of orange, cut into thirds
ORANGE VINAIGRETTE:
1 medium orange (you will only use part of it for this recipe)
2 T. walnut oil (important not to substitute other oils here)
2 tsp. balsamic vinegar
2 T. orange juice (fresh squeezed)
Dash each salt and coarse black pepper
Dash garlic powder (optional)
DIRECTIONS: Cut the orange in half across the segments. Peal one half of the orange with your knife. Cut away 2 slices about the size of two large sections and cut the two into about 6 bite-sized pieces. Set aside. In a small bowl, squeeze out 2 tablespoons of orange juice from the uncut half. to the orange juice, add the walnut oil, balsamic vinegar, salt, pepper and if using, the garlic powder. Stir and set aside.
Remove the tough stems from the kale. Wash and dry the leaves. Julienne slice the kale (thinly) and place into a medium salad serving bowl (unless you plan to plate the salads individually). In that case, you can use any old bowl large enough to toss this in. Add the thinly sliced onion, walnuts and pieces of orange. place the bowl of greens and fruit in your refrigerator until ready to serve.
The final step right before serving is to pour the orange vinaigrette over the greens and toss well to coat. If you wish to plate it, place half the salad onto each of two individual serving plates. Garnish with a slice of orange if desired. I didn’t have any tonight, but a sprinkle of pomegranate kernels would be delicious as well as pretty on this salad. 🙂
NUTRITIONAL INFO: Makes 2 servings, each contains:
206 cals, 18.4g fat, 9.85g carbs, 3.2g fiber, 6.65g NET CARBS, 2.3g protein, 90 mg sodium