Lunch / Dinner
How about a unique twist on a South American specialty? Classic feijoada consists of an assortment of meats such as sausage, pigs feet and ears, beef, and/or smoked tongue, but we've kept it simple by only using kielbasa for our Feijoada Salad. It tastes like a Brazilian carnival, and you’ll find all the usual revelers, too — sausage, orange, rice, and greens. All that’s needed is a caipirinha on the side.
FOR THE RICE, HEAT:
FOR THE VINAIGRETTE, WHISK:
FOR THE SALAD, HEAT:
For the orange slices, cut off the ends along with the peel and pith. And instead of suprêming, thinly slice and quarter the orange.
For the rice, heat rice, broth, and garlic in a saucepan over medium-high to a boil. Cover pan, reduce heat to low, and simmer until broth is absorbed and rice is tender, about 20 minutes; let stand 5 minutes.
For the vinaigrette, whisk together oil, vinegar, orange zest and juice, cumin, and chili powder; season with salt and pepper.
For the salad, heat oil in a skillet over medium-high. Cook kielbasa in two batches until brown, about 2 minutes per side; transfer to a paper-towel-lined plate.
Toss kale, beans, tomatoes, hearts of palm, orange, rice, and kielbasa with vinaigrette; top with scallions.
% Daily Value*
Total Fat 24g 36%
Saturated Fat 7g 35%
Cholesterol 59mg 19%
Sodium 873mg 36%
Carbs 33g 11%
*Percent Daily Values are based on a 2,000 calorie diet.