Kale and Potato Lettuce Cups with Orange Vinaigrette
*For the dressing, you can store any leftovers in the refrigerator for up to one week. Shake or mix well before serving.
Ingredients
For the dressing:
- 1/4 cup orange juice
- 2 tablespoons brown rice vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons honey
For the lettuce cups:
- 1/2 box Dr. Praeger's Kale Littles
- lettuce leaves you can use Boston Bibb, Romaine, or Green leaf + more for salad
- 1 to 2 carrots peeled and julienned
- 1/2 cup raw fennel shaved or thinly sliced with a mandoline
- 1/4 cup radicchio or red cabbage shaved or thinly sliced with a mandoline
- 1 to 2 raw radishes thinly sliced
- 1/3 cup orange pieces for garnish
- fresh cilantro for garnish
Instructions
For the dressing:
- Place everything into a bowl and whisk together. Alternatively, you can place all ingredients into a mason jar. Cover with lid and shake well until combined.*
For the lettuce cups:
- Bake kale littles according to package instructions. Oven, toaster oven or skillet will give you a slightly crispier exterior.
- While the kale littles are baking, prepare the slaw: separate out the lettuce leaves for the "cups" and shred up the remaining lettuce to mix in with the other veggies. Combine the shredded lettuce (you only need about a 1/2 or 3/4 cup) with the carrots, fennel, radicchio and radishes. Toss together.
- You can drizzle lightly with some of the dressing, or just top the entire lettuce cup with the dressing later.
- To assemble: lay out your lettuce leaves onto a platter and top with the "salad" or "slaw". Place one Kale Little on top of each one. Drizzle on some orange vinaigrette dressing and garnish with some orange pieces and fresh cilantro. Enjoy immediately.