2 large oranges
2 tablespoons grainy mustard
1/4 cup extra-virgin olive oil
1 teaspoon chopped fresh thyme leaves
Salt and pepper
8 cups blanched kale (from 2 large bunches)
1. Using a sharp knife, remove peel and pith from oranges.
2. Working over a medium bowl, cut out orange segments and squeeze 3 tablespoons juice from membranes. Whisk in mustard and oil until combined, then add thyme and season with salt and pepper.
3. Toss with kale and serve warm or at room temperature.
Per serving: 116 calories, 3 grams protein, 13 grams carbohydrates, 5 grams sugar, 7 grams fat, no cholesterol, 147 milligrams sodium, 3 grams dietary fiber.