KALE SALAD
The key to this salad is finely chopping the kale leaves. To make the kale extra-tender, try massaging the dressing into it.
Time 10m
Yield Serves 6
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together oil, lemon juice, chili powder and salt.
- Add kale, toss to combine and serve.
Nutrition Facts : Calories 130 calories, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 290 milligrams, Carbohydrate 19 grams, Protein 6 grams
SUMMER KALE SALAD (WHOLE FOODS) RECIPE - (3.7/5)
Provided by á-29897
Number Of Ingredients 9
Steps:
- Soak the shallots in orange juice, olive oil an champagne vinegar. Let it sit for 10 minutes. Next add the rest of the ingredients, toss, and let sit. The longer it sits, the better. 10 servings: Calories: 136 Protein: 3.2g Sodium: 23mg Fat: 8.5g Carbohydrates: 14.7g WW+pts: +4 pts
SUPER SUMMER KALE SALAD
Recreated from a deli salad sold at a national grocery. Makes a HUGE bowl, enough to serve a crowd; travels well to a potluck.
Provided by Susan
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 4h20m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
- Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.
Nutrition Facts : Calories 344 calories, Carbohydrate 41.7 g, Fat 18 g, Fiber 4.5 g, Protein 9 g, SaturatedFat 2.5 g, Sodium 239.1 mg, Sugar 26.3 g
SUPER SUMMER KALE SALAD
From our local Harris Teeter, this salad has it all. Except meat, making me love it more. Cook tme includes chilling.
Provided by McGelby
Categories Vegetable
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
- Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.
Nutrition Facts : Calories 323.6, Fat 17, SaturatedFat 2.4, Sodium 174.2, Carbohydrate 39.1, Fiber 4.1, Sugar 26.4, Protein 7.7
SUPER SALAD (ADAPTED FROM WHOLE FOODS SUPERFOOD SALAD)
You will feel SUPER after eating this healthy salad!! Packed with high fiber veggies and nuts it is very satisfying.
Provided by tamitamtams
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine and toss.
- **All the measurements are estimates. I typically eyeball everything based on how much I want to make. I like to chop both the kale and cabbage well because it allows all the ingredients to incorporate better and it is just yummier that way. This salad stores really well in an air tight container in the refrigerator minus the dressing. I like to portion it out into single serving containers for ease as well as when I add the dressing I just replace the lid and shake to distribute the dressing.
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- Put remaining apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, 2 tablespoons water, vinegar and salt.
- Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combine.
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