STRAWBERRY KALE SALAD
This fresh, zingy salad is super easy and always a crowd-pleaser! The sliced strawberries and fresh mint give it an extra summery feel, and crumbled bacon and toasted almonds add the perfect amount of crunch. -Luanne Asta, East Hampton, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- For dressing, whisk together first 5 ingredients., To serve, place kale, strawberries, bacon and mint in a large bowl; toss with dressing. Sprinkle with cheese and almonds.
Nutrition Facts : Calories 231 calories, Fat 19g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 399mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
KALE SLAW SPRING SALAD
My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! -Jennifer Gilbert, Brighton, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Combine kale and romaine. Add coleslaw mix, fennel, broccoli and red cabbage; sprinkle with feta cheese and sesame seeds. Toss to combine., Stir together olive oil and sesame oil. Whisk in honey, vinegar and lemon juice. Add pureed strawberries. Whisk until combined. Dress salad just before serving; top with sliced strawberries.
Nutrition Facts : Calories 192 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 140mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
KALE-STRAWBERRY SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss one 5-ounce package baby kale, 2 cups quartered strawberries, 1 sliced endive and 1/4 cup salted roasted sunflower seeds in a large bowl. Blend 1/4 cup buttermilk, 3 tablespoons each sour cream, mayonnaise and chopped chives, 1 tablespoon white wine vinegar and a pinch each of salt and pepper in a blender. Toss with the salad.
KALE AND FENNEL SKILLET
I love to mix different vegetables together and use unexpected herbs and spices to change things up. If you can't find apple sausage for this skillet, a good mild Italian sausage would work just fine. -Patricia Levenson, Santa Ana, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat. Add onion and fennel; cook and stir until onion begins to brown, 6-8 minutes. Add sausage, garlic, sherry and seasonings; cook until sausage starts to caramelize, 4-6 minutes. , Add kale; cook, covered, stirring occasionally, until kale is tender, 15-17 minutes.
Nutrition Facts : Calories 167 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic exchanges
FENNEL, ARUGULA AND STRAWBERRY SALAD
White balsamic vinegar is sweeter than regular but still has an acidic bite. By simmering it until it's thick and syrup-like, it becomes concentrated in both tartness and sweetness. All you need to do is drizzle it over the salad -- no dressing required! If you are craving cheese, add some crumbled goat cheese over the top. It will add a creamy touch and is great with sweet strawberries and crunchy almonds.
Provided by Claire Robinson
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the balsamic vinegar in a small saucepan and bring to a simmer over medium-high heat. Cook until the vinegar is reduced to about 1/3 cup and syrupy, about 15 minutes; cool to room temperature.
- Remove the feathery fronds from the fennel bulb and chop. Remove the core from the fennel and, using a mandoline slicer or a knife, shave the fennel into very thin slices. Add to a salad bowl along with the arugula and almonds. Drizzle the reduced vinegar over the greens, season with salt and pepper, to taste, and toss until coated. Sprinkle the strawberries and chopped reserved fennel fronds over the top and serve immediately.
Nutrition Facts : Calories 220, Fat 12 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 170 milligrams, Carbohydrate 24 grams, Fiber 6 grams, Protein 7 grams, Sugar 15 grams
KALE SALAD WITH STRAWBERRIES AND FENNEL
The combination of fennel and strawberries may seem surprising, but they partner well with the addition of crunchy salty sunflower seeds and slightly bitter baby kale, giving you a great mix of flavors in every bite. Look for fennel bulbs with lots of fresh green fronds. The pale green inner fronds are the most tender.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk together 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a large bowl. Whisk in 1/4 cup olive oil. Add 1 1/2 cups sliced strawberries, 1 small thinly sliced fennel bulb, 1/4 cup salted roasted sunflower seeds and 2 tablespoons each chopped chives and fennel fronds. Toss in 8 cups baby kale.
SESAME KALE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 3 tablespoons vegetable oil, 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 3 teaspoons low-sodium soy sauce, 2 teaspoons honey and 1/2 teaspoon kosher salt in a large bowl. Chop 1 bunch kale, add to the bowl and toss to coat; let stand 10 minutes. Add 3/4 cup chopped roasted walnuts and 2 tablespoons black sesame seeds. Season with pepper.
ROASTED APPLES AND FENNEL
A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.
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