Baby Kale And Baby Spinach Salad Recipe 455

BABY KALE SALAD WITH LEMON, PARMESAN & CRISPY ROASTED CHICKPEAS

Steps:

• Preheat oven to 425° F. Line a baking sheet with aluminum foil.
• Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
• In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
• Note: If you can't find baby kale, feel free to substitute any other deep green blend, arugula or Lacinato kale (you'll just have to chop the leaves and let it marinate a bit).

COLORFUL KALE AND SPINACH SALAD AND HOMEMADE DRESSING

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.

SPINACH AND KALE SALAD WITH HONEY DIJON VINAIGRETTE

Steps:

• Either on a large serving platter or divided onto four dinner plates, arrange the spinach and kale and top with the remaining ingredients, up to the hemp seeds.
• In a small bowl or in a jar with a tight fitting lid, combine the dressing ingredients and either whisk or shake until emulsified.
• Top the salad with the dressing just before serving. Store any additional dressing covered in the fridge.

BABY KALE AVOCADO SALAD RECIPE WITH LEMON GARLIC VINAIGRETTE & PARMESAN

Steps:

• Place the chopped kale into a large bowl. Set aside.
• In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper, until a dressing forms. (Alternatively, place dressing ingredients into an airtight container and shake vigorously.)
• Pour the dressing over the kale leaves and toss to coat. Use your hands to massage the dressing into the leaves for a minute or two (pick up a bunch, squeeze, and repeat). Do this until the kale softens and begins to wilt. (It will happen fast with baby kale, and takes a little longer with regular kale.)
• Add the parmesan cheese, chopped avocado, and toasted pine nuts. Toss again.

BABY KALE AND BABY SPINACH SALAD RECIPE - (4.5/5)

Steps:

• Mix all vinaigrette ingredients in jar and shake. Can store in fridge for 3 weeks. Mix all salad ingredients and stir in half the vinaigrette or as desired. Serves 6 side salads.

SHREDDED KALE AND SPINACH SALAD

Steps:

• Dry fry the chopped hazelnuts in a frying pan until toasted. Ensure you keep stirring them around so that they do not burn.
• Place the garlic, salt, black pepper, olive oil, balsamic vinegar in a jar and shake well together.
• Finely thinly slice the curly kale and baby spinach, removing the stalks from the kale. Or use a food processor for this.
• Place the shredded greens into a large bowl, add the garlic marinade and small onion and mix together to ensure everything is coated with the marinade.
• Mix in the grated carrot, diced tomatoes, lemon juice, sultanas and toasted hazelnuts.

BABY KALE SAUTE

Steps:

• Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes.
• Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper.
• Remove from heat and stir in pine nuts and golden raisins. Cool briefly before serving, about 5 minutes.