Mandarin Pomegranate Chopped Kale Salad

• Vegetarian
• Gluten free

• Produce

  • 1 can Dole mandarin oranges
  • 6 cups Kale
  • 1/2 Lemon (about 3 tablespoons, juice of medium
  • 1/2 cup Pomegranate jewels, seeds

• Condiments

  • 2/3 cup Mayo

• Baking & Spices

  • 4 tsp Poppy seeds
  • 6 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Feta cheese
  • 1/2 cup Half & half

Found on lecremedelacrumb.com

Description

Ingredients

• 1 can Dole Mandarin Oranges in light syrup, drained
• ½ cup pomegranate jewels/seeds
• 6-8 cups finely chopped kale
• ½ cup crumbled feta cheese
• ½ cup chopped pecans
• ⅔ cup mayo (see notes)
• ½ cup Half & Half (I used fat free) or other milk (any percentage of milk will work- the higher the percentage, the creamier your dressing will be)
• 6 tablespoons sugar
• juice of ½ medium lemon (about 3 tablespoons)
• 1 tablespoon oil
• 4 teaspoons poppy seeds

Directions

• Combine kale, mandarin oranges, pomegranate jewels, feta cheese, and pecans in a large bowl.
• Whisk together all dressing ingredients until smooth.
• Add dressing to salad bowl and toss to combine and to coat well. Cover and chill for about 10 minutes for best flavor. (Can be served immediately as well).