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–+ servings

Springtime Spinach, Kale and Pasta Salad with Creamy Citrus Dressing

Author: Si Foster
Servings: 20 -25 side servings

Ingredients 

salad:

  • 1 lb bowtie pasta, cooked al dente , cooled and tossed with olive oil or a bit of the dressing
  • 8 cups kale, about one bunch of Kale, chopped
  • 1/2 lemon juiced
  • 1/4 cup olive oil
  • sea salt
  • 1 large head red leaf lettuce or 16-20 cups of spinach
  • 1 pint blueberries
  • 1 pint raspberries
  • 1 pint strawberries
  • celery, finely chop 2-3 stalks
  • 1 bunch green onion, chopped
  • ¼ cup red onion, chopped fine
  • avocado 1-2, chunked

dressing:

  • 1/3 cup orange juice
  • 1 heaping tablespoon frozen orange juice concentrate
  • 1 tablespoons chopped shallot
  • 1/4 teaspoon fresh grated ginger
  • 1/2 cup canola oil
  • 1/4 cup white balsamic vinegar or cider vinegar
  • 2-3 tablespoons honey
  • Salt and pepper

Instructions

  • Cook the pasta, for bowtie, I cook for about 10 minutes ( a minute less than package directions) in about two tablespoons of salt.Set aside to cool, or if making ahead, toss with a bit of the dressing (about 1/4 cup) or a couple of tablespoons of olive oil, place in ziplock bag and store in fridge for up to three days before serving.
  • Prepare the dressing by placing all dressing ingredients in a deep bowl or jar and whisking using an immersion blender. You may also use a blender. Set aside in refrigerator until ready to use.
  • Wash the berries and let drain. Pat dry if needed.
  • Wash and spin the kale dry. Chop into bite size pieces. Place in a large bowl. Juice the lemon and pour over the kale in the bowl. Drizzle the olive oil over the kale. Sprinkle with a bit of sea salt. Using hands, massage the kale for a few minutes until you can feel the kale breaking down. When you are finished, the kale should be about half the volume. You may also do this in a sealed ziplock bag, squeeze the air out first!
  • Toss the pasta, kale and the other greens (lettuce or spinach) together and place in a large serving bowl.
  • Sprinkle the remaining fruit, chopped celery, green and red onions on top of the greens in a serving bowl or platter. Add the chopped avocado just before serving. Drizzle with dressing.
  • Alternately, toss the greens, pasta and all of the other ingredients in a large bowl with about 1/2 of the dressing, reserving some of the fresh berries and the avocado. After tossing, place in serving bowl, top with additional fruit and avocado and drizzle with a little of the remaining dressing.