This recipe makes extra dressing, so you can dress your salad as lightly or as lavishly as you like. The leftovers will keep in the fridge for up to a week. Use it on mixed greens, tuna or chicken salads, or stir in more kefir or yogurt to make a dip.
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1. Make vinaigrette: In a small saucepan, combine oil and shallot. Place over low heat and cook just until shallot begins to sizzle. Continue cooking for 30 seconds. Remove from heat and pour into a blender or small food processor. Add ½ cup kefir, parsley, chives, tarragon, vinegar, orange zest, mustard and honey. Purée until smooth. Transfer to a medium bowl and whisk in remaining kefir. Season with salt and pepper. Cover and refrigerate until ready to use.
2. Make salad: Cut top and bottom off oranges. Cutting from top to bottom, slice peel and white pith off oranges. Slice oranges crosswise into rounds. To a large serving bowl, add oranges, fennel, radicchio, endive, kale and olives; gently toss to combine.
3. Add ¼ cup of the vinaigrette to bowl and gently toss to coat. Add more vinaigrette, 1 tbsp at a time, if desired and toss to coat. Season to taste with additional salt and pepper, if desired. (Cover and refrigerate any leftover vinaigrette for another use.)
- Serving Size 1/4 of salad and 1 tbsp vinaigrette
- Calories 116
- Carbohydrate Content 16 g
- Cholesterol Content 2 mg
- Fat Content 6 g
- Fiber Content 4 g
- Protein Content 3 g
- Saturated Fat Content 1 g
- Sodium Content 204 mg
- Sugar Content 10 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 1 g