Kale Salad With Peanut Vinaigrette Recipes
KALE SALAD WITH PEANUT DRESSING
Kale is healthy for you but tends to be strong in flavor. This salad with the peanut dressing cuts down the strong taste of kale. Key is not to overly saturate the salad with the dressing. I squeeze out excess dressing.
Provided by lrlake
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 18
Steps:
- Whisk peanut oil, vinegar, lemon juice, honey, soy sauce, garlic powder, black pepper, dry mustard, salt, Worcestershire sauce, water, and sesame oil together in a bowl until dressing is smooth.
- Combine kale, chopped peanuts, Parmesan cheese, dry-roasted peanuts, cilantro, and mint leaves together in a bowl; add dressing and toss to coat. Let salad sit for a few minutes for flavors to blend.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 18 g, Cholesterol 7.3 mg, Fat 45.7 g, Fiber 3.5 g, Protein 12.4 g, SaturatedFat 8.2 g, Sodium 938.7 mg, Sugar 7.6 g
HOUSTON'S KALE SALAD WITH PEANUT DRESSING
Based on the delicious side at the Houston's restaurant chain.
Provided by Anna-Marie Walsh
Time 10m
Number Of Ingredients 18
Steps:
- Combine the ingredients for the dressing together in a jar and shake until blended.
- Place the kale, cabbage, mint, cilantro and chopped peanuts in a bowl and toss well with the dressing. Let sit for 5-10 minutes to allow the flavors to blend.
- Sprinkle the whole dry roasted peanuts and parmesan cheese just before serving.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
KALE SALAD WITH PEANUT VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 4 appetizers or 2 main courses
Number Of Ingredients 15
Steps:
- For the peanut vinaigrette: Whisk together the peanut butter, vinegar, honey and sesame oil in a small bowl until smooth. Whisk in the canola oil and season with salt. Refrigerate in an airtight container until ready to serve.
- For the kale salad: Preheat the oven to 375 degrees F. Line a baking sheet with paper towels.
- Spread the garbanzo beans on the prepared baking sheet, rolling them lightly over the paper towels to remove excess liquid. Remove the paper towels, add the olive oil, and toss the garbanzos to coat. Bake until the garbanzos are deep golden brown and crispy, 25 minutes. Season immediately with salt. Let cool completely.
- Combine the carrots, radishes, kale, cucumbers and peppers in a large bowl; season with salt. Dress the salad with about a third of the dressing; since the kale is such a sturdy green, it can be dressed an hour or two ahead. (Refrigerate the remaining dressing to use on other salads or as a marinade.) Just before serving, toss with the crispy garbanzo beans and roasted peanuts.
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