Spanish-Spiced Beef & Kale Salad

with Creamy Saffron Dressing

30 MIN

2 Servings

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From the Test Kitchen

We’re calling on the bold flavors of Spanish cuisine by seasoning tender beef with traditional spices like paprika, coriander, and more, then serving it over a hearty kale salad tossed with a vibrant dressing of creamy mayo, fresh orange juice, and fragrant saffron.
9 green SmartPoints®
9 blue SmartPoints®
9 purple SmartPoints®
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

460 Cals (est.)

View Full Nutrition

fresh

ingredients

8 oz Thinly Sliced Beef
1 Navel Orange
1 bunch Kale
1 clove Garlic
3 oz Shishito Peppers
4 oz Grape Tomatoes
1 oz Sliced Roasted Red Peppers
2 Tbsps Sliced Roasted Almonds
2 Tbsps Mayonnaise
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
1 pinch Saffron

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Halve the orange crosswise; squeeze the juice into a large bowl. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the large side of a box grater). To make the dressing, to the bowl of orange juice, add the mayonnaise, saffron, 1/2 teaspoon of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. Whisk to combine. Set aside to let the saffron steep (or bloom), at least 10 minutes. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve the tomatoes. Place in a bowl; season with salt and pepper. Roughly chop the roasted peppers. Cut off and discard the stems of the shishito peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

2 Marinate the kale:

Add the sliced kale to the bowl of dressing; season with salt and pepper. Stir to coat. Using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes.

3 Char the shishito peppers:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the shishito pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly charred. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

4 Cook the beef:

Separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Turn off the heat.

5 Make the salad & serve your dish:

To the bowl of marinated kale, add the charred shishito peppers, seasoned tomatoes, and chopped roasted peppers. Stir to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked beef and almonds. Enjoy!