Citrus Dressing

This fresh dressing comes from Heidi Swanson’s wonderful cookbook, Super Natural Cooking.  She puts it over a wheat berry salad with spinach, pine nuts and feta, but it would also be great over thinly sliced cabbage or the lettuce in your box.  You could thinly slice oranges and throw those on a salad as well, along with the chives.  Or, cut the kale from the stems and put it in a large bowl.  Massage the raw kale with your hands for 10 or so minutes until the kale is wilted and soft.  Top with this dressing, chopped walnuts or almonds, the dried fruit of your choice (I like dried apricots) and a creamy goat cheese.  


--Jenna Muller

ingredients

Zest and juice from 1 orange

1 tablespoon freshly squeezed lemon juice

1 tablespoon minced shallot (or use a spring onion from your box!)

1/2 cup extra virgin olive oil

Salt and Pepper

instructions

Whisk all ingredients together and voila!  

meal or course
brunch, buffet, dinner, first course, lunch, salad, side, snack, vegetable dish