GARLIC KALE AND BROWN RICE SALAD WITH ZIPPY LEMON DRESSING
Garlic Kale and Brown Rice Salad with a zippy lemon herb dressing! This side dish recipe is so simple and it compliments almost any main dish!
Provided by Pinch of Yum
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Pulse all the dressing ingredients in a food processor until smooth.
- Heat the oil in a large skillet over medium high heat. Add the kale and saute until wilted to about half of the original volume. Add the brown rice and stir-fry for a few minutes together with the kale until everything is heated through. Add the dressing into the pan (start with about half of it) and toss to combine. Just before serving (can be served hot or cold), toss with the chips. Top with dried cranberries.
Nutrition Facts : Calories 538 calories, Sugar 7.8 g, Sodium 270.1 mg, Fat 39.4 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 46.3 g, Fiber 3.9 g, Protein 3.7 g, Cholesterol 0 mg
EASY KALE SALAD WITH FRESH LEMON DRESSING
This easy kale salad features fresh veggies and a super simple homemade lemon dressing, making it perfect as a healthy side dish or light lunch!
Provided by Jennifer Laughlin
Categories Salad
Time 20m
Number Of Ingredients 19
Steps:
- First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires!
- Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!
- In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries. Shake your dressing once more and pour about ⅓ of the dressing over the salad. Toss to coat and add extra dressing, to taste.
Nutrition Facts : Calories 334 kcal, Carbohydrate 19 g, Protein 9 g, Fat 26 g, SaturatedFat 3 g, Sodium 315 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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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