Chopped Kale Lentil Salad By Melissa Darabian Recipes

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LENTIL QUINOA SALAD



Lentil Quinoa Salad image

Provided by Melissa d'Arabian : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup vegetable oil
1/4 teaspoon garlic powder
1 lime, zested
Kosher salt and freshly ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little "pop" upon biting.
  • Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 30 minutes. Drain and cool.
  • In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt, and pepper, to taste.
  • To assemble the salad: In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro. Top the salad with the dressing, toss to coat and serve.

MELISSA'S KALE SALAD



Melissa's Kale Salad image

Very delicious salad with kale, apple, cilantro and red onion.

Provided by Her Royal Highness

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 11

2 bunches fresh kale, cut into bite-size pieces
2 apples - peeled, cored, and diced
2 avocados - peeled, pitted, and diced
1 cup halved cherry tomatoes, or more to taste
½ red onion, diced
½ bunch fresh cilantro, chopped
3 tablespoons olive oil, or to taste
2 tablespoons apple cider vinegar, or to taste
1 large clove garlic, minced
1 pinch dried oregano, or to taste
salt and ground black pepper to taste

Steps:

  • Stir kale, apples, avocados, tomatoes, red onion, and cilantro together in a bowl.
  • Whisk olive oil, cider vinegar, garlic, oregano, salt, and black pepper together in a bowl until dressing is smooth and thickened. Pour dressing over kale mixture and toss to coat completely.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 29.6 g, Fat 17.8 g, Fiber 9.2 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 100.5 mg, Sugar 5.7 g

CAFE GREEN SALAD



Cafe Green Salad image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 garlic clove, sliced in 1/2
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Small splash soy sauce
Salt and freshly ground black pepper
3 tablespoons olive oil

Steps:

  • 3 cups mixed greens, the darker the better (not iceberg)
  • Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving.

KALE SLAW



Kale Slaw image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 head kale, stems removed and thinly sliced
1 large carrot, grated
1/2 an orange, juiced
1/2 a lemon, juiced
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 red onion, sliced very thinly
1 slice bacon, cooked crisp and chopped
1 rounded tablespoon mayonnaise

Steps:

  • Place the kale into a salad bowl. Toss with the carrot, orange juice, lemon juice ,and salt, and using your hands, rub the acid into the kale. Let the kale sit a few minutes while you shock the onion. Prepare a large bowl of ice water and a saucepan with boiling water. Place the thinly sliced onion into the boiling water for 15 to 30 seconds, and then shock them in the cold water, stopping the cooking immediately. Drain the water and blot the onions with a paper towel. Add the onion, bacon, olive oil, salt and pepper and toss well. Add the mayonnaise and mix the slaw well. Refrigerate until ready to serve. Can be made several hours in advance.

Nutrition Facts : Calories 136 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 245 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 4 grams, Sugar 2 grams

WINTER KALE SALAD



Winter Kale Salad image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 small bunch of kale, stems removed, cut or torn into small pieces
1/4 cup pecans, toasted and chopped
1 green onion, chopped
1 pear, peeled and sliced
Kosher salt and freshly ground black pepper
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Crumbled blue cheese, for garnish

Steps:

  • Toss kale, pecans, green onion, and pear together in a medium bowl. Sprinkle with salt and pepper. Drizzle vinegar then oil over the top. Toss and serve with a sprinkling of cheese.

Nutrition Facts : Calories 248 calorie, Fat 18.5 grams, SaturatedFat 3.5 grams, Cholesterol 6 milligrams, Sodium 277 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 5 grams, Sugar 6 grams

FRESH CUCUMBER CARROT SALAD



Fresh Cucumber Carrot Salad image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

2 small or 1 large cucumber, peeled and seeded
2 carrots, grated
1 small or 1/2 large shallot, chopped
2 tablespoons rice wine vinegar
2 teaspoons Sriracha
1 teaspoon soy sauce
Kosher salt and freshly ground black pepper

Steps:

  • Halve and thinly slice the cucumber. Then place into a medium bowl with the grated carrots and shallots. In a small bowl, mix together the vinegar, Sriracha and soy sauce. Toss with the vegetables and season with salt and pepper only if needed. Serve.

REFRESHING MINT AND CELERY SALAD



Refreshing Mint and Celery Salad image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

5 celery stalks with leaves, trimmed and very thinly sliced on a bias, leaves finely chopped
2 tablespoons fresh mint leaves, chopped
1 tablespoon extra-virgin olive oil
Juice of 1/2 lemon
Salt and freshly ground black pepper

Steps:

  • Place the celery, celery leaves and mint in a medium salad bowl and toss to combine. Drizzle with the oil and sprinkle with the lemon juice, salt and pepper. Gently toss the salad and serve.

CHOPPED KALE + LENTIL SALAD BY MELISSA D'ARABIAN



Chopped kale + lentil salad by Melissa d'Arabian image

Categories     Wheat/Gluten-Free     Leafy Green     Vegetarian

Number Of Ingredients 1

4 cups kale

Steps:

  • eat and enjoy

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