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Use your favorite citrus for this refreshing salad. We love the colorful mix and flavor combination of two navel oranges, one blood orange, and Ruby Red grapefruit. No matter what fruit you choose, buy an extra navel orange to juice for the dressing.

Julie Grimes
Recipe by Southern Living November 2014

Gallery

Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel oranges and grapefruit; cut away bitter white pith. Cut each orange into 1/4-inch-thick rounds. Holding 1 peeled grapefruit in the palm of your hand, slice between membranes, and gently remove whole segments. Repeat with remaining grapefruit.

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  • Whisk together orange juice and next 6 ingredients. Add oil in a slow steady stream, whisking constantly until smooth. Toss together kale, onion, and 1/2 cup dressing in a large bowl. Add salt and pepper to taste. Top salad with citrus, and sprinkle with cheese. Serve with remaining dressing.

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