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
CRUNCHY NOODLE SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
- Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
- For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
- Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
CRUNCHY CHOPPED SALAD
Encourage kids to learn essential kitchen skills with this crunchy salad made with pomegranate seeds. The recipe is easy for children aged seven to 11 to follow
Provided by Cassie Best
Categories Side dish
Time 20m
Yield Serves 4-6 (with leftover dressing)
Number Of Ingredients 20
Steps:
- Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
- Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
- Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
- Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
- Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
- Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
- Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.
Nutrition Facts : Calories 133 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CRUNCHY TOSSED SALAD
Count on compliments, not leftovers, when you share this fun, tossed salad at your next gathering. It's so easy to throw together, and someone always asks for the recipe. -Deborah Weisberger, Mullett Lake, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the oil, sugar, vinegar, salt and pepper; shake well. Chill for 1 hour. , Just before serving, in a salad bowl, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl. Whisk dressing and pour over salad; toss to coat. Top with chow mein noodles.
Nutrition Facts : Calories 167 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 280mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
CRUNCHY KERALAN SALAD
This recipe is from 'jamies dinners' by Jamie Oliver. It makes a lovely starter, but can also be served with grilled prawns or satay chicken. Jamie says it's also lovely as a snack inside a wrap or flatbread. Even though the coconut may be a pain to prepare it's well worth it... However, you may also want to use 1 plastic container of fresh coconut pieces. That's what we used, it was probably less than a whole coconut, but I think it was enough. Although I haven't tried watercress yet, I assume it should work just as well. Jamie calls the salad Keralan, but as it contains cress, it isn't really a true salad from there. The recipe was inspired by a friend of his who runs a Indian restaurant in London.
Provided by tigerduck
Categories Mango
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- If using a whole coconut you need to crack open the shell. Jamie normally does this by placing it on a tea towel on a hard surface and then giving it a wallop with a rolling-pin or a hammer. Once you've cracked it open you can pull it apart, discarding the hard outer shell.
- Cut the peppers into quarters, remove the stalks and seeds, then finely slice. Trim your cress directly from its punnet (the easiest way to do is to take the cress out of the punnet, wash the leafy end and stalks under a tap, then slice the stalk end off and discard it). Cut the mango flesh off the stones and finely slice it. Get your pieces of coconut and grate them finely. Put all these ingredients into a large salad bowl.
- DRESSING:.
- Finely grate the ginger and lime zest into a small bowl, then add the lime juice and olive oil. Season to taste, and add more oil as necessary to balance the flavour of your dressing. Limes can be different strengths depending on their juiciness and size.
- SERVE:.
- Dress the salad just before serving, saving any extra dressing for another day, and eat straight away. Great just as it is, or with some grilled prawns or satay chicken. Also lovely as a snack inside a wrap or flatbread.
Nutrition Facts : Calories 298.7, Fat 24.1, SaturatedFat 3.4, Sodium 4.3, Carbohydrate 23.6, Fiber 3.2, Sugar 18.3, Protein 1.2
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