CookingLight diet CookingLight diet
Jennifer Causey
Active Time
15 Mins
Total Time
15 Mins
Yield
Serves 12 (serving size: 1 cup)

If you make the vinaigrette and slice the oranges and onions in advance, this becomes a fast throw-together side on Turkey Day. Though we love the texture and flavor variety of three kinds of greens, you could use all of one type if you’d rather.

How to Make It

Step 1

Whisk together olive oil, orange zest and juice, lemon juice, rice vinegar, Dijon, honey, 1/4 teaspoon pepper, thyme, garlic, and kosher salt in a bowl until smooth and emulsified. Set aside.

Step 2

Remove and discard peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices.

Step 3

Combine kale, endive, and spinach in a large bowl. Add vinaigrette; toss to coat. Transfer mixture to a large platter. Top with orange slices, onion, basil, cheese, currants, flaky salt, and remaining 1/2 teaspoon pepper.

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