CRUNCHY KALE SALAD WITH CREAMY PARMESAN YOGURT DRESSING
Check out this delicious salad featuring nutritious green kale, colourful vegetables, and a savoury homemade parmesan dressing!
Provided by Marie
Categories Side Dishes
Time 15m
Number Of Ingredients 14
Steps:
- Place the chopped kale along with one tablespoon of olive oil in a large bowl. Using your hands, massage the kale for 2-3 minutes, until the kale begins to soften. Set aside.
- In a high powered blender, add the dressing ingredients and blend until well combined and creamy. Taste and adjust the dressing to your preference.
- Add the remaining salad ingredients to the kale in same large bowl. Drizzle the desired amount of dressing on top and toss to combine. Serve immediately.
Nutrition Facts : Calories 217 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 348 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE
This vibrant and hearty salad is full of flavor and texture and uses veggies that stay fresher longer in your crisper drawer than delicate greens do. To up the crunch factor, toasted breadcrumbs and almonds are added, and the salad is finished with a bright garlic-Parmesan vinaigrette. It's hearty enough to be eaten on its own or topped with a number of different proteins.
Provided by Food Network Kitchen
Time 20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
- While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
- Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
- In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
- Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.
CRUNCHY KALE SALAD WITH YOGURT VINAIGRETTE
Massaging the kale with olive oil softens the texture of the leaves, making them a perfect salad base. Granola gives the salad a pleasantly sweet crunch.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- In large bowl, mix kale, 1/4 cup olive oil and the salt. Massage with your hands 2 to 3 minutes or until kale softens slightly.
- In blender or food processor, place Yogurt Vinaigrette ingredients. Cover; blend or process until smooth.
- Divide kale among 4 plates. Drizzle with vinaigrette; top with granola and dried cranberries. Pass any remaining dressing.
Nutrition Facts : Calories 330, Carbohydrate 14 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 8 g, TransFat 0 g
KALE CRUNCH SALAD RECIPE
This kale crunch salad is loaded with curly kale, a homemade vinaigrette, and sweet and savory crunchy toppings! Ready in 10 minutes.
Provided by Maya Krampf
Categories Salad
Time 10m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the maple syrup, vinegar, mustard, salt, and pepper.
- Pour the olive oil into the bowl in a thin stream, whisking constantly, until emulsified.
- Place the chopped kale into a large bowl. Pour the dressing over it and massage with your hands for 2-3 minutes, until kale is no longer rigid.
- Add the cranberries, hemp hearts, and almonds. Toss to coat.
Nutrition Facts : Calories 152 kcal, Carbohydrate 4.6 g, Protein 3.7 g, Fat 13.8 g, SaturatedFat 1.4 g, TransFat 0.1 g, Sodium 125.9 mg, Fiber 2.1 g, Sugar 1.1 g, ServingSize 1 serving
RAW KALE SALAD WITH WARM BACON VINAIGRETTE
Steps:
- Lay the bacon in a large skillet over medium heat and cook to your desired crispness, 5 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings and leaving any crunchy bits in the skillet.
- While the bacon cooks, remove the stems from the kale and discard. Roll up the leaves lengthwise and slice crosswise into thin strips. Transfer to a large bowl; add the nuts, chickpeas and Parmesan.
- Return the skillet to medium heat and add back 3 tablespoons of the reserved bacon drippings. (If you don't have 3 tablespoons, make up the difference with olive oil.) Add the shallots and cook for 1 minute, stirring constantly. Whisk in the vinegar, brown sugar and mustard, scraping up any brown bits from the bottom of the skillet. Remove the vinaigrette from the heat and season with salt and pepper.
- Chop the bacon and add it to the bowl. Drizzle in the warm dressing and toss to coat the salad. Serve immediately.
CRUNCHY KALE SALAD
By using the plant-based fat from a ripe avocado, instead of refined oil, I've made a winter kale salad that's deeply satisfying and rich in phytonutrients. Using the simple ratio of an acid, a fat, a sodium and a sweet, you can make countless variations of this simple base recipe. Pomegranate seeds add a nice seasonal touch and crunch, and toasted pecans provide a little protein boost.
Provided by Chad Sarno
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium saute pan set over medium heat, toast the pecans until fragrant and lightly browned. While the pecans are toasting, prepare the pomegranate. Cut the pomegranate in half, along the equator. Hold a cut half over a bowl, and knock the seeds out with a wooden spoon. Repeat for the other half.
- Strip the kale leaves from the tough stems. Coarsely chop and add to a large mixing bowl.
- Remove the toasted pecans to a cutting board, and coarsely chop. Set aside.To prepare the avocado, cut around the seed, twist in opposing directions to pull apart, remove and discard the pit, and coarsely chop. Add the avocado to the kale.Squeeze the fresh lemon juice over the kale mixture. Season with salt, to taste. Gently massage the salad with your hands, breaking up the avocado and distributing the lemon juice and salt.Mince the shallot and add to the salad. Add the pomegranate seeds and pecans (reserving a small amount for plating), and toss to combine.
- To plate the salad, shave the English cucumber lengthwise with a mandoline. On a plate, arrange a few slices into a ring, and mound one serving of the salad inside the ring. Garnish with additional pomegranate seeds and pecans, and serve immediately.
KALE SALAD WITH LEMON VINAIGRETTE
Raw kale holds up well to strong, acidic, garlicky dressings, so it can stand on the table for hours without losing its texture. What's special about this salad is how it's layered, so pay close attention to Chef Silverton's assembly method!
Provided by Nancy Silverton
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Toast pine nuts: Adjust the oven rack to the middle position and preheat the oven to 325 degrees F. Scatter the pine nuts on a baking sheet. Toast in the oven, shaking or rotating the pan halfway through, until fragrant and golden brown, 8-10 minutes. Remove the pine nuts from the oven and cool to room temperature.
- Marinate anchovies: Drain and discard the brine the anchovies are packed in. In a small, flat dish, arrange ½ of the anchovy fillets in a single layer, skin side down. Use a traditional citrus zester to zest ½ of the lemon on top; then sprinkle with ½ the olive oil, parsley, and red pepper flakes. Repeat layering once more, finishing with the olive oil. Let the anchovies sit in the marinade at room temperature for at least 20 minutes. (Keeps in the refrigerator in an airtight container for up to 3 months.)
- Vinaigrette: Trim the root end from the shallots, then discard skin. Finely mince, then place in a medium bowl. Grate garlic cloves on a Microplane and add to the shallots, along with a large pinch of red pepper flakes. Add lemon juice, vinegar, black pepper (about 12 grinds of a pepper mill), and a pinch of salt. Whisk to combine, then set aside to macerate, 5-10 minutes. Meanwhile, use a Microplane to grate lemon zest; add to the bowl. Whisk in the olive oil in a slow, steady stream. Finally, grate the ricotta salata into the bowl and whisk to combine one last time.
- Dress the salad: Place kale in a large mixing bowl and toss with a pinch of salt. Add several spoonfuls of dressing and gently massage it into the kale, making sure to coat the leaves thoroughly. Add more dressing as needed. (It's always a good idea to start with less dressing and add more as you go.) Layer the salad to assemble: Place a third of the kale on the bottom of a large serving bowl. Drape a few anchovies onto the kale and sprinkle with pine nuts. Finish by grating a thin layer of ricotta salata on top. Repeat this layering process two more times, then serve.
LEMON-GARLIC KALE SALAD
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams
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