SHREDDED KALE AND BRUSSELS SPROUTS SALAD
This salad is a simple and delicious way to eat your superfoods! It gets even better after it sits for a while in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. -Alexandra Weisser, New York, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine first 4 ingredients. Add dressing; toss to coat.
Nutrition Facts : Calories 207 calories, Fat 14g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
SHREDDED KALE SALAD
Steps:
- In a medium fry pan over medium heat cook bacon until brown and crispy. Remove bacon and place onto a plate lined with a paper towel.
- Pour off all but 2 tablespoons of the bacon fat from the pan. Turn down heat to low and whisk the balsamic vinegar into the bacon fat. Pour over kale. Season with salt and pepper. Toss to coat and set aside.
- In small nonstick fry pan over medium heat add butter and fry egg sunny side up.
- Transfer the kale to a serving dish and top with fried egg, orange segments, bacon and dollops of ricotta cheese.
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
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BEST KALE SALAD RECIPE - COOKING CLASSY
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- In a mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard and season with salt and pepper to taste. Let rest in fridge while preparing remaining salad ingredients.
- Remove kale leaves from thick ribs. Rinse and run leaves through a salad spinner to dry well. Working in batches on a cutting board, gather and bunch kale leaves together and thinly slice creating ribbons.
- Transfer kale to a very large bowl along with apples, carrots, almonds, cheddar cheese and red onion.
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- Remove the ribs. Regardless of which variety of kale you choose (they all make great salads), you’ll first want to remove the tough ribs from the leaves.
- Chop the kale. Then, you’ll want to chop the kale into pretty small, bite-sized pieces. Eating kale salads made with pieces of giant kale is mighty awkward.
- Sprinkle with salt. Next, transfer the kale to a serving bowl and sprinkle it lightly with sea salt (salt helps cut the bitter flavor of kale).
- Massage the kale. Yes, this step sounds ridiculous, but it makes all the difference. Reach into the bowl with (clean) hands and start grabbing handfuls of kale.
- Dress the kale. Drizzle in a bold dressing and massage that into the leaves so the kale is lightly and evenly coated with dressing (this is important!).
- Toss well. Now is the time to toss in additions like toasted nuts, grated/crumbled cheese and/or chopped raw fruits and veggies. If you have time, let the salad marinate for ten minutes before serving.
- Strawberry Kale Salad with Nutty Granola Croutons. Gluten free. “I just found this recipe yesterday and made it right away. This is hands down one of the best salads I have ever had!
- Anything-Goes Kale Salad with Green Tahini Dressing. Gluten free and vegan. “Made this salad last night and it was delicious! The tahini dressing was very good.
- Mexican(ish) Kale & Quinoa Salad. Gluten free. “Phenomenal salad. One I will make again and again, and will share with my friends and family. Thanks so much, Kate!”
- Deb’s Kale Salad with Apples, Cranberries and Pecans. Gluten free. “OMG this is the second kale salad recipe I’ve tried from this blog and I think I had a new favourite vegetable!
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