KALE AND ROASTED-POTATO SALAD
Although kale is available year-round, it's typically sweetest from midwinter through spring. Related to broccoli and cauliflower, kale is loaded with many of the same cancer-fighting phytochemicals. Potatoes offer complex carbohydrates and generous doses of potassium, iron, and vitamin B6. Leave the skin on for extra fiber.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Combine potatoes, onion slices, 1 tablespoon oil, and 3/4 teaspoon salt on a rimmed baking sheet. Season with pepper, and toss. Spread mixture in a single layer (use a second sheet if necessary). Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway through, until potatoes are brown and crisp, 40 to 45 minutes.
- Combine mustard and lemon zest and juice in a bowl. Heat remaining 2 teaspoons oil in a large straight-sided skillet over medium-high heat. Add garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add kale, and cook, stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon mixture; toss to coat. Cook until heated through. Sprinkle with 1/4 teaspoon salt, and season with pepper. Toss with potatoes.
Nutrition Facts : Calories 268 g, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, Sodium 389 g
CRUNCHY KALE SALAD WITH YOGURT VINAIGRETTE
Massaging the kale with olive oil softens the texture of the leaves, making them a perfect salad base. Granola gives the salad a pleasantly sweet crunch.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- In large bowl, mix kale, 1/4 cup olive oil and the salt. Massage with your hands 2 to 3 minutes or until kale softens slightly.
- In blender or food processor, place Yogurt Vinaigrette ingredients. Cover; blend or process until smooth.
- Divide kale among 4 plates. Drizzle with vinaigrette; top with granola and dried cranberries. Pass any remaining dressing.
Nutrition Facts : Calories 330, Carbohydrate 14 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 8 g, TransFat 0 g
ROASTED PURPLE POTATO KALE SALAD WITH YOGURT DRESSING
Make and share this Roasted Purple Potato Kale Salad With Yogurt Dressing recipe from Food.com.
Provided by Serah B.
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Toss potatoes in 2 tsps mustard oil and spread on baking sheet. Bake 35 minutes or until tender.
- Turn off oven. Sprinkle kale over potatoes and return to oven for 5 minutes. The remaining heat will wilt the kale.
- Mix yogurt, remaining oil, Dijon mustars, dill, green onions, salt, pepper and lemon juice in a medium bowl. Chill in fridge.
- Remove potatoes and kale from oven and allow to cool 15 minutes.
- Combine yogurt mixture with kale and potatoes.
- Enjoy!
Nutrition Facts : Calories 207.4, Fat 5, SaturatedFat 1.3, Cholesterol 5.3, Sodium 78.3, Carbohydrate 36.2, Fiber 5.1, Sugar 3.4, Protein 7
PURPLE POTATO SALAD
From my collection of handwritten recipes. Note: cooking time is for potatoes and eggs if you haven't already prepared them.
Provided by CJAY8248
Categories Potato
Time 40m
Yield 1 bowl salad, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, celery, mustard, pepper, salt, mayonnaise, and bacon bits in a large mixing bowl with a cover, and stir to blend thoroughly. Add potatoes and stir gently until all pieces are coated with sauce. Serve immediately, or cover and refrigerate until ready to use.
Nutrition Facts : Calories 313.4, Fat 18.6, SaturatedFat 3.2, Cholesterol 118.2, Sodium 764, Carbohydrate 32, Fiber 2.8, Sugar 4.5, Protein 6.1
ROASTED POTATOES, SHALLOTS, AND KALE WITH CARAMELIZED GARLIC DRESSING
Categories Garlic Potato Side Roast Thanksgiving Vegetarian Wheat/Gluten-Free Stuffing/Dressing Kale Vegan Shallot Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 Servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Quarter potatoes and in a bowl toss with shallots, 1 1/2 teaspoons oil, and salt and pepper to taste. Transfer mixture to a shallow baking pan.
- Wrap garlic tightly in foil and put in pan with potatoes.
- In a large bowl toss kale with remaining 1 1/2 teaspoons oil and salt and pepper to taste until combined well. Arrange kale in one layer in another shallow baking pan. Roast kale, potato mixture, and garlic in middle and bottom thirds of oven, switching position of pans in oven halfway through roasting and stirring vegetables occasionally, until potato mixture is golden brown and tender, kale is crisp, and garlic is soft, about 15 minutes. Transfer vegetables (except garlic) to a bowl and season with salt and pepper. Carefully remove garlic from foil and peel. In small bowl with a fork mash garlic with vinegar until smooth and season with salt and pepper. Add dressing to vegetables and toss. Potatoes may be made 4 hours ahead.
- Serve potatoes hot or at room temperature.
ROASTED NEW POTATO, KALE & FETA SALAD WITH AVOCADO
Serve this filling salad as a healthy veggie supper during the week. It's packed with nutrient-rich kale, new potatoes, avocado, feta and pumpkin seeds
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.
- While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.
- Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.
- Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.
Nutrition Facts : Calories 418 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
POTATO SALAD WITH YOGURT AND MUSTARD DRESSING
This came about trying to clean out the fridge, I now actually shop for the ingredients. The amounts of the ingredients are not too strict, so you might have to adjust the amount of dressing. Depending on the type of potato I sometimes don't peel them.
Provided by PetsRus
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mix together in a large bowl: potatoes, onion, cucumber, celery, bell pepper, olives, eggs, parsley and mint.
- Mix the yogurt with the mustard, cayenne, capers, anchovies (or salt), pepper and garlic, taste and adjust the seasoning to your taste.
- Gently mix the dressing with the salad, transfer to a serving bowl and garnish with the tomatoes (and more olives if you like).
Nutrition Facts : Calories 182.6, Fat 4.6, SaturatedFat 1.1, Cholesterol 107.7, Sodium 328.1, Carbohydrate 29.5, Fiber 5.1, Sugar 5.3, Protein 7.8
CREAMY POTATO SALAD WITH YOGURT VINAIGRETTE
You may worry about the amount of dressing in this luscious salad, but you'll find that it is largely absorbed by the potatoes. The salad resembles a classic creamy potato salad with lots of crunchy celery, but there's only a smidgen of mayonnaise here. The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.
Provided by Martha Rose Shulman
Categories easy, weekday, salads and dressings
Time 15m
Yield Serves six to eight
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
- Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 425 milligrams, Sugar 3 grams, TransFat 0 grams
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- Preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper. Add cubed sweet potatoes onto the pan and drizzle with olive oil; toss well to coat the sweet potatoes in oil. Bake for 25-30 minutes or until tender, flipping halfway through.
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