WORLD'S BEST KALE SALAD
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the first 5 ingredients. Place kale in a large bowl. Drizzle with dressing; toss to coat. Top with remaining ingredients.
Nutrition Facts : Calories 181 calories, Fat 14g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 183mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
THE BEST SHREDDED KALE SALAD WITH PECAN PARMESAN AND CRANBERRIES
A re-creation of the Tuscan Kale Salad from the True Food Kitchen in Pheonix, Arizona. The shredded kale is tossed in a simple lemon garlic dressing with a few handfuls of breadcrumbs and parmesan cheese thrown in. This is a vegan version of this salad. The perfect salad starter for any holiday menu! The key to this salad is finely chopping (or shredding) the kale.
Provided by Sharon123
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 300°F Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
- Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).
- Wash the kale and spin dry. Place dried kale into a large bowl.
- For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
- For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it's a coarse crumb. Be sure not to over-process - we still want a nice crunchy texture here, not powder.
- Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad served the day of, so I don't recommend making this salad the day before and letting it sit in the fridge overnight.
- Note:.
- 1) Instead of a mini processor, you can chop/whisk the dressing and pecan "parmesan" by hand.
- 2) For a nut-free version, try using breadcrumbs instead of pecans.
Nutrition Facts : Calories 378.4, Fat 32.6, SaturatedFat 3.6, Sodium 496.7, Carbohydrate 20.4, Fiber 6.4, Sugar 1.4, Protein 8.7
RAW TUSCAN KALE SALAD WITH PECORINO
From the NY Times. Eating this was the first time I'd had kale, and it was simply delicious!! The only change I had made from the original recipe is that I added lemon zest and it turned out even better! For the bread crumbs, coarsely crushed homemade croutons would work also. Instead of bread crumbs, you can use a nice thin slice of toasted country bread. Zaar wouldn't let me enter the word crusty/chewy country bread into the ingredient list. If you have a microplane, that works good for grating the garlic instead of finely chopping it.
Provided by Japanese Delight
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
- If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
- Chop or microplane the garlic and transfer to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice & zest, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
- Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.
Nutrition Facts : Calories 161.5, Fat 11.1, SaturatedFat 1.6, Sodium 248.7, Carbohydrate 14.1, Fiber 1.6, Sugar 1, Protein 3.1
More about "the best shredded kale salad with pecan parmesan and cranberries recipes"
THE BEST SHREDDED KALE SALAD – OH SHE GLOWS
From ohsheglows.com
4.8/5 (79)Total Time 40 minsCategory Vegan, Salad, Salad DressingCalories 400 per serving
- Preheat the oven to 300°F (150°C). Spread the pecans onto a baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden.
- Remove the stems from the kale and discard. (You can save them for smoothies if you are hardcore!) Finely chop the kale leaves (the smaller, the better).
- For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
KALE SALAD WITH CRANBERRIES, PECANS AND BLUE CHEESE …
From cooking.nytimes.com
4/5
DEB’S KALE SALAD WITH APPLE, CRANBERRIES AND PECANS
From cookieandkate.com
KALE SALAD - THE ENDLESS MEAL®
From theendlessmeal.com
THE BEST SHREDDED KALE SALAD WITH PECAN PARMESAN …
From curatedvegan.wordpress.com
KALE SALAD WITH BALSAMIC DRESSING RECIPE
From simplyrecipes.com
KALE SALAD WITH PECAN VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (38)Author Kendra VaculinServings 8Published Oct 19, 2021
SHREDDED KALE SALAD WITH PINE NUTS, CURRANTS, AND PARMESAN RECIPE
From seriouseats.com
KALE AND CRANBERRY SALAD | DOWN TO EARTH ORGANIC AND NATURAL
From downtoearth.org
PARMESAN KALE SALAD WITH LEMON DRESSING | THE RECIPE CRITIC
From therecipecritic.com
THE BEST KALE SALAD WITH PARMESAN AND PINE NUTS | FOODIECRUSH …
From foodiecrush.com
KALE LEMON SALAD WITH LEMON VINAIGRETTE AND PECAN PARMESAN
From melskitchencafe.com
SHREDDED KALE SALAD - DIETZ & WATSON
From dietzandwatson.com
SIMPLE KALE SALAD {BEST RECIPE} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SIX O'CLOCK SOLUTION: PECANS SERVE AS PARMESAN IN VEGAN …
From montrealgazette.com
TOASTED BREAD AND PARMESAN KALE SALAD RECIPE - PINCH OF YUM
From pinchofyum.com
KALE CHOPPED SALAD WITH CREAMY LEMON GARLIC DRESSING (VEGAN, …
From veryveganish.com
THE BEST SHREDDED KALE SALAD WITH PECAN PARMESAN AND ...
From cookwithrecipes.com
SHREDDED BRUSSELS SPROUT AND KALE SALAD WITH MAPLE PECAN …
From makingthymeforhealth.com
THE BEST SHREDDED KALE SALAD — BESPOKE HEALTH COACHING
From bespokehealthcoach.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love