Kale Salad Dressing Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Put the garlic cloves on a piece of foil and fold to wrap up. Put on a small baking sheet and roast until the garlic is completely softened and just beginning to brown, about 25 minutes. Carefully unwrap the foil and let cool.
• When the garlic is cool enough to handle, peel the skins and transfer the cloves to a blender. Add the mayonnaise, lemon juice, Dijon, honey, anchovy, 1/2 teaspoon salt and a few cracks of black pepper and puree until smooth. With the blender running, stream in the olive oil until well combined and emulsified. Add the Parmesan and pulse just to combine.
• Pour about 1/2 cup of the dressing into the bottom of a large mixing bowl. Add the kale and drizzle the top with another 1/2 cup of dressing. Using your hands, massage the dressing into the kale, coating all the pieces. Refrigerate for at least 30 minutes and up to 1 hour. Taste and season with additional salt, pepper or more dressing before serving.

Steps:

• Mix kale, red onion, and raisins in a large bowl.
• Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

Steps:

• Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
• Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.

Steps:

• Whisk peanut oil, vinegar, lemon juice, honey, soy sauce, garlic powder, black pepper, dry mustard, salt, Worcestershire sauce, water, and sesame oil together in a bowl until dressing is smooth.
• Combine kale, chopped peanuts, Parmesan cheese, dry-roasted peanuts, cilantro, and mint leaves together in a bowl; add dressing and toss to coat. Let salad sit for a few minutes for flavors to blend.