Kale Or Spigarello Salad Recipes

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20 BEST KALE SALADS (+ RECIPE COLLECTION)



20 Best Kale Salads (+ Recipe Collection) image

Step up your lunch game with these incredible kale salads! From lemon parmesan to ginger carrot to Caesar, these recipes are all so nutritious and delicious.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Lemon Parmesan Kale Salad
Kale Salad Recipe with Honey Lemon Dressing
10-Minute Ginger Carrot u0026amp; Kale Salad
Deb's Kale Salad with Apple, Cranberries, and Pecans
Greek Kale Salad with Lemon Olive Oil Dressing
Massaged Kale Salad
Kale Salad with Warm Cranberry Almond Vinaigrette
Southwestern Kale Power Salad with Sweet Potato, Quinoa, and Avocado Sauce
Kale Caesar Crunch Salad
Broccoli Kale Salad with Lemon Poppy Seed Dressing
Avocado Massaged Kale Salad with Parmesan
Kale Blueberry Salad with Quinoa
Chopped Kale Salad with Prosciutto and Figs
Triple Berry Kale Salad
Kale Salad with Apples and Chicken
Tuscan Kale Salad
Summer Kale Salad with Peaches and Candied Pecans
Garlicky Kale Salad with Crispy Chickpeas
Kale Orange Salad
Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a kale salad in 30 minutes or less!

Nutrition Facts :

KALE OR SPIGARELLO SALAD RECIPE



Kale or Spigarello Salad Recipe image

Provided by Maverick19

Number Of Ingredients 12

2 Tbsp dried currants
6 Tbsp white balsamic vinegar
2 Tbsp Sriracha
6 Tbsp extra virgin olive oil
zest and juice of 1 lemon
1 Tbsp tiny capers, drained
1 tsp kosher salt, plus more as needed
2 bunches broccoli Spigarello OR Tuscan kale (about one pound) cut crosswise into paper thin slices
2 Tbsp pine nuts, lightly toasted
6 to 8 large eggs, 1 per person
Freshly ground black pepper
1/4 cup freshly grated parmigiano reggiano

Steps:

  • Place the currants in a small microwaveable safe bowl; add the vinegar and Sriracha and microwave for 20 seconds on high, then remove and place in a salad bowl to cool. When cool, add 4 Tbsp of the olive oil, the lemon zest, lemon juice, capers, and salt and whisk together to form a light dressing. Add the Spigarello and toss with the vinaigrette to coat well. Add the pine nuts and let stand at room temperature, for 10 minutes. In a ten inch nonstick pan, heat the remaining 2 Tbsp olive oil over medium heat. Crack the eggs into the pan and cook slowly, the way you like them. Sunny side up is best. Season the eggs with salt and pepper and sprinkle the yolks with the parmigiano. Toss the salad one more time. Divide the salad among the serving plates, slide an egg over the top of each, and serve

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