Feeding a Crowd Main Menu Welcome to our exploration of youth and elders civil rights work in the food movement This page is our starting place for figuring out how to share food in the formal settings of a course or community event 2018 Draft Recipes Page Here is where we're collecting draft recipes for ESTD 3330 spring 2018 Readings Calendar of spring 2017 readings beyond The Color of Food: Comfort & Action Foods Ways we think about stress or grief eating, contrasted with action-supportive eating Calendar home page Video Highlights from the Art of Food in Frogtown and Rondo collection As presented at Hamline in March 2017 Hewitt Avenue HU Garden Project Our raised bed school garden at Hamline U Campus Neighbor Plants Project Recipes and foraging tips for edible weeds Contributor Biographies

Bella January 2018

15346
There are so many flavorful things that are in season in the dead of winter.  Beat the winter blues with this salad!

Tangerine Kale Salad with Cranberry Dressing

Tangerine Kale Salad with Cranberry Dressing

Ingredients

Dressing: 

1/4 cup extra virgin olive oil 
3 tbsp. lemon juice 
2 tbsp. cranberry sauce 
1/2 tsp. sugar 
1/4 tsp. sea salt 

Salad: 

8 cups lightly packed sliced curly kale or kale blend 
1/2 cup sliced green onions 
4 tangerines, peeled, sliced and quartered 
1/2 cup roasted walnut pieces
 
1. Whisk together all dressing ingredients in a large bowl. Add kale and toss well to coat.
2. Add onions and tangerines to bowl; toss lightly and sprinkle with the walnuts. May be refrigerated for up to 30 minutes before serving. 
Tip: You can also add 6 strips of chopped cooked bacon to the salad​
Recipe Source

 

This page has paths:

  1. Bella 2018 Calendar Isabella DiLorenzo