Kale, Orange and Mushroom Salad with Miso Dressing


INGREDIENTS

  • 2 teaspoons white miso paste
  • 3 tablespoons freshly squeezed Sunkist® orange juice
  • 2 tablespoons freshly squeezed Sunkist lime juice
  • 2 teaspoons sesame oil
  • 3 tablespoons canola oil
  • 2 Sunkist oranges
  • 2 tablespoons canola oil
  • 16 oyster mushrooms (about 1/2 pound), cut in half
  • 1 tablespoon sesame seeds
  • 6 cups baby kale

METHOD:

  1. Whisk the miso paste and the freshly squeezed Sunkist® orange juice and freshly squeezed Sunkist lime juice in a small bowl.
  2. Then slowly whisk in the oils until combined. Refrigerate until ready to serve.
  3. In the meantime, cut the peel off the Sunkist oranges and then segment using a small paring knife. Set aside.
  4. Heat the canola oil in a large non-stick sauté pan.
  5. Add the mushrooms and sauté until crispy about 2 -3 minutes per side.
  6. Add in the sesame seeds and stir, then remove from the heat and transfer to a large bowl.
  7. Add the Sunkist orange segments, baby kale and dressing. Toss to combine.

 

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