Summer Kale Orange Pomegranate Salad with Moscato Dressing

Summer Kale, Orange & Pomegranate Salad with Moscato Dressing

Summer Kale, Orange & Pomegranate Salad with Moscato Dressing

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   4 Points
Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • 1/2 head of butter lettuce, cored & chopped
  • 1/2 teaspoon Dijon Mustard
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon ground black pepper
  • 1/2 bunch dinosaur kale, thick stems removed & leaves thinly sliced
  • 6 tablespoons Presto Moscato Dolce
  • 3 tablespoons freshly squeezed orange juice
  • 1 to 2 oranges, peeled & segmented
  • 1/4 cup curley parsley, chopped
  • Garnish: Pomegranate molasses, Fresh pomegranate seeds
  • 1/2 red bell pepper, thinly sliced
  • 1 cup shredded red cabbage
  • 1/2 small red onion, thinly sliced
  • 1/4 cup sunflower seeds, lightly toasted
Instructions

Assemble the Salad: Over medium heat, toast sunflower seeds in a small skillet until lightly golden; Cool.In a large bowl, combine kale, parsley, butter lettuce, cabbage, orange segments, onion, bell pepper & sunflower seeds.Season with Kosher salt & fresh cracked black pepper to taste.In a small bowl, whisk together all the dressing ingredients & lightly spoon dressing over kale mixture to lightly coat.Plating: On a chilled serving plate, place a 3 x 4 metal plating/forming ring; Spoon kale salad mixture into the ring & lightly pressing down to compact salad;

Place 2 orange segments on top.Carefully remove plating ring.

Sprinkle fresh pomegranate seeds around the plate with a quarter size drop of pomegranate molasses.

Serve immediately or refrigerate for up to 2 days.

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