Crunchy Kale Salad With Orange Ginger Dressing Recipes

HONEY-GINGER KALE SALAD

Steps:

• Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
• Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.

CRUNCHY KALE SALAD WITH CREAMY PARMESAN YOGURT DRESSING

Steps:

• Place the chopped kale along with one tablespoon of olive oil in a large bowl. Using your hands, massage the kale for 2-3 minutes, until the kale begins to soften. Set aside.
• In a high powered blender, add the dressing ingredients and blend until well combined and creamy. Taste and adjust the dressing to your preference.
• Add the remaining salad ingredients to the kale in same large bowl. Drizzle the desired amount of dressing on top and toss to combine. Serve immediately.

CRUNCHY KALE SALAD WITH YOGURT VINAIGRETTE

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.

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Steps:

• For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
• Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

BEST KALE SALAD DRESSING

Steps:

• Place all the ingredients into a 2-cup mason jar.
• Shake well until the ingredients are mixed together and the dressing is creamy.

KALE QUINOA SALAD WITH ORANGE GINGER DRESSING

Steps:

• Rinse the quinoa and then cook in vegetable broth (for more flavor) or water. I do 1 cup quinoa to 2 cups water or broth (1:2, just like rice) and add a pinch of salt. Bring to boil and then simmer for 20-minutes. Turn off heat.
• Peel the ginger using a spoon by flicking the skin off. Mince the ginger and garlic. Zest the orange into a mason jar and juice the orange.
• Massage the kale with 1 TSP of EVOO until it becomes soft.
• Add all of the orange ginger dressing ingredients together into a mason jar and lightly sprinkle salt and pepper. Shake the jar (lid on!) until ingredients are mixed together.
• If you're eating the salad right away, mix all of the salad ingredients together and pour the dressing on top. If you are meal prepping, mix the salad ingredients together and separate into the proper containers. Make sure to keep the dressing to the side until ready to eat.

CRUNCHY KALE SALAD WITH ORANGE GINGER DRESSING

Steps:

• 1. Shred the kale and red cabbage. Add to your bowl. image 2. Quarter the cucumbers and slice them into small quarter slices. Julienne the green apple. Cube the avocado and scoop it into the salad. Sprinkle the lemon juice over the apple and avocado so they don't turn brown. image 3. Toast the sesame seeds in a 400 degree oven for 2-4 minutes, until toasty but not burnt. 4. Whisk together the orange juice, sesame oil, grated ginger, rice vinegar, soy sauce, and honey until well incorporated. Add the toasted sesame seeds. 5. Add the pecans and currants to the bowl, then pour the dressing over it and toss well in a large bowl. Dress the whole salad even if you're saving some for later because it ages well.