Kale Grains Salad Recipes
BEST KALE SALAD DRESSING
This is the very BEST kale salad dressing recipe ever. I know that is a big claim, but I've been told it so many times and by so many people that it must be true. The honey helps balance kale's bitter flavor and the two types of vinegar (apple cider and balsamic) create an irresistible flavor.
Provided by Kristen Stevens
Categories Salad Dressing
Time 5m
Number Of Ingredients 7
Steps:
- Place all the ingredients into a 2-cup mason jar.
- Shake well until the ingredients are mixed together and the dressing is creamy.
Nutrition Facts : ServingSize 1 tablespoon, Calories 63 kcal, Carbohydrate 4 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 5 g
EASY MASSAGED KALE SALAD (15 MINUTES!)
Everything you need to know about massaged kale salads, plus a delicious, fast, and easy recipe for our go-to kale salad with tahini dressing! 15 minutes, 6 ingredients required.
Provided by Minimalist Baker
Categories Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- Once you've rinsed and dried your kale, run your hand along the stem to remove the green leaves from the stalky stem. You don't have to remove the stem completely (we actually enjoy the top 2/3 in the salad), but be sure to compost or reserve the larger bottom stalks for DIY vegetable broth.
- Stack your stalks of kale on top of each other and finely chop. No need to mince, just cut into manageable, bite-size pieces.
- Add kale to a large mixing / serving bowl and top with lemon juice and extra virgin olive oil. Then massage with clean hands for about 3 minutes. The point of massaging is to infuse the kale with the lemon juice and oil, and also to break down some of the tough, fibrous characteristics of kale. This makes it easier to chew and digest, and makes for a more tender salad. Season with salt, massage/toss once more, then set aside.
- Next prepare the dressing by adding tahini, lemon juice, maple syrup, and salt (optional) to a medium mixing bowl. Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time, whisking until creamy and smooth. Taste and adjust flavor as needed, adding more lemon juice for acidity, maple syrup for sweetness, or salt to taste. Set aside. (Store leftover dressing in the refrigerator up to 5-7 days - sometimes longer.)
- To serve, top with desired amount of dressing and crispy chickpeas (optional), toss, and serve. Leftovers keep covered in the refrigerator up to 3-4 days (not freezer friendly). We enjoy leftovers chilled, but also find that they sauté nicely (even with the dressing and chickpeas) if you're looking for a cooked version.
Nutrition Facts : ServingSize 4 servings, Calories 183 kcal, Carbohydrate 10.8 g, Protein 6.9 g, Fat 14.4 g, SaturatedFat 2 g, Sodium 46 mg, Fiber 4.4 g, Sugar 4.4 g, UnsaturatedFat 11.66 g
BEEF FILETS WITH ANCIENT GRAINS AND KALE SALAD
[DRAFT]
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 Servings
Number Of Ingredients 10
Steps:
- 1) Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks. 2) Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired. 3) Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. 4) Season steaks with salt. Serve with farro mixture.
KALE & GRAINS SALAD
Yield 2
Number Of Ingredients 9
Steps:
- Directions: Cook pilaf in chicken broth according to package directions. Meanwhile, cook bacon over medium low heat in a large skillet until crisp. Remove to a paper towel and reserve drippings in a small bowl (not plastic). Place about 1 tablespoon of bacon drippings back into the pan. Cook garlic over medium heat 1-2 minutes until fragrant. Remove to a large bowl. Add another tablespoon bacon drippings. Cook onions over medium heat 8-10 minutes until they just start to brown. Remove to bowl. Add another tablespoon of bacon drippings and cook kale over medium heat in batches (about 2 cups in size). Cook kale 1-2 minutes until it just begins to brown. Remove to bowl. Repeat adding bacon drippings as necessary. Add cooked pilaf and cooked chopped bacon to the bowl. Whisk together olive oil and lemon juice in a small bowl with salt and pepper to taste, then drizzle over the salad and toss together. Freezing Directions: Allow salad to cool. Divide among freezer bags, label, and lay flat. TO SERVE: Thaw and serve at room temperature.
More about "kale grains salad recipes"
33 DELICIOUS KALE RECIPES - LOVE AND LEMONS
From loveandlemons.com
Estimated Reading Time 6 mins
- Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
- Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
- Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.
KALE FARRO SALAD RECIPE FOR WINTER + SUMMER | LUCI'S …
From lucismorsels.com
Estimated Reading Time 5 mins
- Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook until it begins to soften, 3 minutes. Add the kale. Cook for one minute, stirring often as it wilts. Add the stock. Cook for 30 seconds and then stir in the apricots and cook for 1 more minute. Transfer the contents of the skillet to a large bowl. Add the farro and then the feta.
- Add the dressing ingredients to a small jar or bowl with a secure lid. Shake well for 20 seconds to combine.
- Pour the dressing over the farro salad and toss to coat well. Serve warm or at room temperature.
WARM KALE SALAD - I HEART VEGETABLES
From iheartvegetables.com
5/5
- Cook the kale over medium heat for 2 minutes, just until it softens. It shouldn’t take long, and you don’t want it to get soggy.
KALE HARVEST GRAINS SALAD | STEPHANIE DREYER
From stephaniedreyer.com
Estimated Reading Time 2 mins
- While the grains cook, chop the basil, slice the tomatoes and dice the cheese. Prepare the salad dressing if not using store-bought.
- Place two cups of greens on a plate, along with a 1/2 cup of the grains salad mixture. Toss with 1-2 tablespoons of dressing.
KALE AND WARM GRAIN SALAD — AUDRA'S APPETITE
From audrasappetite.com
Cuisine AmericanCategory Main Dish, EntreeServings 4Total Time 30 mins
KALE SALAD WITH ROASTED VEGETABLES - GARNISH & GLAZE
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Estimated Reading Time 6 mins
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ANCIENT GRAIN AND KALE SALAD WITH HONEY LEMON …
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MIXED GRAIN KALE CITRUS SALAD • TWO PURPLE FIGS
From twopurplefigs.com
5/5 Estimated Reading Time 4 mins
- Place the water and grains in a medium pot over high heat until the water starts to boil. At this point, lower the heat to the lowest setting, and cover the pot.
- If you feel some grains are still tough, add in 1/4 cup of water and keep the heat low, then wait for an extra 10 mins at most until the grains are all cooked.
KALE SALAD RECIPES THAT YOU CAN MAKE IN 30 MINUTES | …
From wellandgood.com
- Easy kale salad recipe with fresh honey lemon dressing. This healthy salad has a nice balance of sweet and savory with the addition of honey as a natural sweetener to complement feta’s bold, potent flavor.
- 20-minute vegan kale Caesar salad recipe. This healthy makeover of classic Caesar salad swaps romaine for brain-boosting kale and croutons for sprouted whole grain to bulk up the fiber.
- Anti-inflammatory kale salad recipe. This recipe has a good balance of spice from turmeric and ginger with zest from lemon, and it works nicely with the nutty flavor of pecans, which also have healthy fats to fill you up for longer.
9 BEST KALE SALAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
- Kale Salad With Fruit. Do you prefer sweet over savory? If so, then this recipe is for you. Raw kale is a versatile green that makes a wonderful base for this delicious, wholesome, sweet fruit salad.
- Raw Kale Salad With Cheese and Lemon Dressing. Wake up your kale with the wonderfully simple and tasty dressing in this recipe. Grated cheese (you can use Parmigiano-Reggiano, pecorino, Grana Padano, Dry Jack, or any other salty, nutty hard cheese) is whisked with salad oil, lemon juice, shallot, and salt.
- Kale and Golden Beet Salad With Tahini-Lemon Dressing. Hearty and chewy and with a lovely blend of sweet, savory, and crunch, this well-rounded kale salad recipe makes a simple lunch or dinner during a hectic week.
- Kale and Fig Salad. Decadent fresh figs are the star of this kale salad that you'll be proud to serve at your dinner parties, holiday meals, and picnics alike.
- Kale Quinoa Salad. A trendy ingredient in American culture, quinoa has been a staple of Peruvian cooking for centuries. Although it often gets mischaracterized as a grain, quinoa is actually a seed.
- Kale and Cabbage Slaw With Dijon Mustard Vinaigrette. Switch up your slaw game with this creative salad recipe that adds kale greens to the usual shredded cabbage mix.
- Kale Walnut Blue Cheese Salad. We love this hearty first-course salad for dinner parties. Blue cheese and kale bring robust flavor to this salad that's fancy enough for guests.
- Raw Lemon Garlic Marinated Kale. The raw food movement has inspired so many people to come up with creative ways for eating raw foods without sacrificing flavor.
- Basic Kale Salad Recipe With Creative Variations. Start with this basic kale salad recipe and add in suggested variations depending on your mood or the season.
WARM MUSHROOM BARLEY & KALE SALAD | ITALIAN FOOD …
From italianfoodforever.com
- Cook barley in a pot of boiling salted water until tender, about 50 minutes for hulled barley, 20 minutes for pearled barley.
- Heat olive oil in a skillet over medium heat and then cook the mushrooms until golden brown and cooked through, about 8 minutes, stirring from time to time.
BLUEBERRY-AND-KALE GRAIN SALAD RECIPE | MYRECIPES
From myrecipes.com
- Bring wheat berries, salt, and 4 cups water to a boil in a saucepan. Cover, reduce heat to low, and simmer 1 hour.
- Meanwhile, cook peas in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water; drain and pat dry. Slice in half. Drain wheat berries; rinse under cold water until cool.
- Toss together kale, wheat berries, and 1/4 cup vinaigrette in a large bowl. Let stand 30 minutes. Stir in blueberries, pecans, and sugar snap peas. Add salt and pepper. Sprinkle with cheese. Serve with remaining vinaigrette.
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