One of the perks of being a Walmart Mom is that we get an early sneak peek of what’s new for the holidays at Walmart each fall. So this past October, those of us that could make it, headed to Bentonville, Arkansas (Walmart’s HQ) for a whirlwind of a trip focusing on holiday beauty, style, crafts, decor and, of course, food!
While I love every aspect of the trip, you know I always particularly look forward to the food. Walmart, along with their top brands, always have tons of innovative and fun holiday food to share, and this year was no exception.
We tried things like Lobster Crostini, Pimiento Cheese Mini Phyllo Cups, and a Southwestern Shrimp Salad, among many, many others. As always, you can check out all of deliciousness (is that a word?!) in the annual Walmart Holiday Entertaining Guide, plus you can also access all of the recipes on the Walmart.com Holiday Food page.
Today I thought I’d share my very favorite recipe from the event — this creamy kale citrus salad. Since I’ve recently developed a shellfish allergy, I really filled up on this hearty and flavorful salad.
The original recipe is by none other than the lovely Ree Drummond (aka The Pioneer Woman); however, I’m not very good at following recipes verbatim, so I took a few liberties in my version. Namely, I left the jalapeno peppers out, and I used prewashed/prechopped kale (about half of a 16-oz. bag), canned mandarin oranges, and crumbled goat cheese, which makes this a much quicker and easier salad to throw together!
I also added additional sour cream to the creamy citrus vinaigrette, because it seemed very watery as written. I’m guessing that Ree’s “heaping tablespoon” must be more equivalent to two tablespoons. It will still be runnier than a typical creamy dressing, but it will be enough to coat the kale.
The earthy kale, along with the citrusy dressing and mandarin oranges, plus the creamy and salty goat cheese all come together in perfect harmony to create a salad that’s high class enough for a formal dinner party, yet just as at home on a casual buffet!
I have a feeling I’ll be making this fabulous kale citrus salad well beyond the holiday season…Print
For the Creamy Citrus Vinaigrette:
- 1/4 cup orange juice
- 1 clove garlic, pressed
- 1 teaspoon sugar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sour cream
- salt and pepper to taste
For the salad:
- 8 cups bagged prewashed/prechopped kale
- 1 (15-oz.) can mandarin oranges, drained well
- 1 (4-oz.) container crumbled goat cheese
To make the dressing:
- Whisk together the orange juice, garlic and sugar. Slowly drizzle in the olive oil, whisking constantly. Stir in the sour cream until smooth. Season with salt and pepper to taste.
To make the salad:
- Toss the kale in the dressing until well-coated. Add the mandarins and crumbled goat cheese, and tos again until combined.