3 whole Tangerines Or Clementines (or 1 Orange), Peeled And Cut Into Chunks
4 ounces Goat Cheese/chevre
1/4 cup Orange Juice
2 Tablespoons Olive Oil
1 clove Garlic, Pressed Or Grated
1 teaspoon Sugar
Salt To Taste
Black Pepper To Taste
1 Tablespoon (heaping) Sour Cream Or Plain Greek Yogurt
Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
Toss the kale in half the dressing for a minute or so, then add the jalapeno slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)
At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!
(Note: because they kale holds up well, the salad can be tossed 15 minutes before serving.)
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!