Taste Life Blog

This recipe is from a good dietitian friend who lives in Seattle and loves to cook fresh and simple. Krista’s sald would be the perfect accompaniment to a beef roast, pork tenderloin or chicken dish. All you would need to add is a vegetable and dinner would be done in minutes.

Ingredients

• 2 lemons
• 4 tangerines or blood oranges
• 2 tablespoons olive oil
• 1 tablespoon honey
• Mixed greens (1 bunch kale – ribs removed, thinly sliced, 1 small head radicchio – halved and sliced, 1 bunch frisée)

Directions

Preheat oven to 400°F. Cut lemons & oranges in half crosswise and remove any seeds. Place in a small baking dish and toss lightly with olive oil. Turn cut-side down and roast until tender and lightly browned, about 40 minutes. Cool.

Using a spoon, remove flesh from citrus and place in a blender. Pour in any juice from the baking pan. Add honey and 2 Tbsp olive oil and blend until smooth. Place vinaigrette in a large skillet over medium-low heat. Add kale and stir until lightly wilted, about 3 minutes. Add radicchio and frisée, and toss until coated and warm. Divide among plates and serve warm. Serves 4-6.

Krista Ulatowski, MPH, RDN, owner of KUcumber Nutrition Communications, creates and implements marketing, communications and public relations programs for RDNs, health and wellness professionals, and food and beverage companies. 

Krista loves the holiday season…driving around gawking at Christmas lights…piping hot latte in hand…playing carols in the background during her workday…watching “Elf” (again)…and making sweet-smelling citrus-dressing for warm salads! Connect with her on Twitter, Facebook, her blog and LinkedIn.

*This recipe is adapted from a Whole Foods recipe