The Orange-Miso Salad Dressing and the fresh oranges really mellow out the kale in this salad.
Makes 4 servings.
2 large bunches kale, stemmed and coarsely chopped (about 8 cups)
1 15-ounce can cannellini beans, drained and rinsed
¾ cup Orange-Miso Salad Dressing (below), more or less to taste
1 large orange, peeled and sectioned
1 medium red onion, thinly sliced
Ingredients:
- Combine everything in a large bowl and toss to mix well.
- To serve, divide the salad among four plates.
Chef’s Note:
I like to let my kale salad sit for an hour to let the salad dressing mellow out the slightly chewy, slightly bitter kale. Alternatively, you can use the less bitter, more tender baby kale greens (if you can find them) or spinach if you are in a hurry.
Del Sroufe’s passion for cooking began at eight years old and never faded. In 1989, he went to work for one of Columbus’s premier vegetarian restaurants, the King Avenue Coffeehouse, where he honed his craft as a baker and chef. Sroufe opened Del’s Bread, a vegan bakery, before beginning a vegan meal delivery service in 2001, serving eclectic, plant-based cuisine to Columbus residents. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years.
Sroufe is the author of Better Than Vegan, The China Study: Quick & Easy Cookbook, and The China Study Family Cookbook, as well as Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives.
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