Kale Waldorf Salad With Apples Walnuts Creamy Dressing Recipes

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WALDORFY KALE SALAD



Waldorfy Kale Salad image

Very healthy, nutrient-dense salad.

Provided by CookBrooke

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 9

½ cup walnuts, divided
4 cups chopped kale leaves, or more to taste
1 cup thinly sliced celery
1 red apple, chopped and divided
6 tablespoons raisins, divided
2 tablespoons Dijon mustard
2 tablespoons water, or more as needed
1 tablespoon red wine vinegar
⅛ teaspoon sea salt

Steps:

  • Heat a skillet over medium heat. Toast walnuts in skillet until fragrant and lightly browned, 3 to 5 minutes.
  • Toss kale, celery, 1/2 of the apple, 1/4 cup walnuts, and 1/4 cup raisins together in a large bowl.
  • Combine remaining apple, walnuts, and raisins with Dijon mustard, water, red wine vinegar, and sea salt in a blender; blend until smooth, adding water as needed to thin the mixture so it blends completely. Drizzle dressing over the salad and toss.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 28.5 g, Fat 10.4 g, Fiber 4.2 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 298.7 mg, Sugar 13.6 g

CREAMY KALE SALAD



Creamy Kale Salad image

I have kale coming out of my ears from the garden, so I was looking for another way to eat this most revered food. My cousin Pam helped me come up with the recipe, and it is delicious. It was even better the next day!

Provided by QueenDump&Pour

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 8

4 cups chopped kale (ribs removed)
¼ cup chopped red onion
3 tablespoons raisins
½ cup plain Greek-style yogurt
¼ cup mayonnaise
2 teaspoons sugar
1 lemon, zested and juiced
3 tablespoons sunflower seeds

Steps:

  • Mix kale, red onion, and raisins in a large bowl.
  • Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 10.7 g, Cholesterol 3.5 mg, Fat 6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 65.2 mg, Sugar 4.7 g

KALE, APPLE, PANCETTA, AND WALNUT SALAD WITH CREAMY WALNUT DRESSING



Kale, Apple, Pancetta, and Walnut Salad with Creamy Walnut Dressing image

This is a transition salad because it uses produce you can find from early fall through the darkest depths of winter.

Provided by Trent Page

Time 25m

Number Of Ingredients 15

dressing
About 1/2 cup California walnuts (about 2 ounces)
3 tablespoons white wine vinegar
1 1/2 tablespoons maple syrup, pure
1 tablespoon pancetta drippings* or extra-virgin olive oil
1 teaspoon Dijon mustard
Salad
1 tablespoon olive oil
1 (4 ounce) piece pancetta, finely diced (optional)** (or bacon if pancetta is not available)
12 ounces kale, stems discarded, leaves finely shredded (about 6 cups)
4 heads endive, thinly sliced, ends trimmed, discarded (about 3 cups)
2 apples (such as Gala or Fuji), sweet, quartered, cored, thinly sliced
2 tablespoons lemon juice, freshly squeezed
1/4 cup currants
1/2 cup California walnuts, toasted, roughly chopped

Steps:

  • dressing
  • Combine all ingredients in a small food processor or blender with 2 tablespoons of water, a pinch of salt, and freshly ground black pepper. Blend until smooth and add an additional 1 to 2 tablespoons water to thin out the dressing as desired. Dip some kale into the dressing then taste and adjust flavoring, adding more salt, pepper, or syrup as desired.
  • salad
  • Optional Step: Heat oil in a large frying pan over medium-high heat and add the pancetta. Cook stirring frequently, until the pancetta is browned and crisp, about 5 minutes. Using a slotted spoon, remove pancetta to a paper-towel lined plate and set aside to drain.
  • Remove all but 1 1/2 tablespoons drippings from the pan and reserve for another use (like the dressing above). Add the lemon juice to the drippings in the pan (off heat), scrape the bottom of the pan to collect any browned bits; then pour into a large nonreactive bowl. Add the apples, kale, endive and dressing and toss to coat. Mound the salad on serving plates, garnish with the currants, pancetta, walnuts, and serve.
  • Note: When crisping the pancetta, reserve 1 tablespoon for the dressing if you want a smokier dressing flavor; otherwise, use olive oil. To make dicing the pancetta easier, place the pancetta in the freezer until thoroughly chilled, about 10 to 15 minutes and then use a serrated knife to cut it.

Nutrition Facts : Calories 265 cal, Cholesterol 0 mg, Carbohydrate 27 g, Protein 6 g

NUTTY FRUIT MEDLEY



Nutty Fruit Medley image

Ruth Glick coats apples, grapes, banana and walnuts with a creamy dressing to make this Waldorf-like salad. "I experimented with many different versions of this recipe until I got it just right," says the Apple Creek, Ohio cook.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 9

2 large red apples, chopped
1 cup green grapes
1 medium firm banana, sliced
1/2 cup chopped walnuts
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon sugar
1/2 teaspoon lemon juice
Pinch salt

Steps:

  • In a large bowl, combine the apples, grapes, banana and walnuts. Combine mayonnaise, sour cream, sugar, lemon juice and salt; pour over fruit mixture and toss gently to coat.

Nutrition Facts : Calories 165 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 58mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

APPLE WALNUT KALE SALAD



Apple Walnut Kale Salad image

This delicious kale salad is filled with crisp apples, salty Parmesan, and crunchy walnuts. A simple dressing of olive oil, lemon, and apple cider vinegar makes this easy salad come together in just a few minutes!

Provided by Liz Thomson

Categories     Salad

Time 10m

Number Of Ingredients 8

1 large bunch kale (8-10 leaves)
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
2 tablespoons olive oil
Pinch of salt
1 red or green apple, cored and chopped
1/4 cup shredded Parmesan cheese
1/4 cup chopped walnuts

Steps:

  • De-stem the kale by pulling the leaves off the stem and tearing into smaller pieces.
  • In a small dish, combine the lemon juice, apple cider vinegar, olive oil, and salt, and drizzle it over the kale.
  • Using your hands, massage the kale leaves with the dressing.
  • Top with apples, Parmesan cheese, and walnuts.
  • Serve immediately or keep it in the fridge for up to 2 hours until ready to serve.

Nutrition Facts : ServingSize 2 cups, Calories 156 calories, Sugar 4.4 g, Sodium 87.1 mg, Fat 13.3 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 7.5 g, Fiber 1.8 g, Protein 3.4 g, Cholesterol 3.6 mg

KALE WALDORF SALAD WITH APPLES, WALNUTS & CREAMY DRESSING



Kale Waldorf Salad With Apples, Walnuts & Creamy Dressing image

The best part? It has a thick creamy oil-free dressing & it's loaded with nutrition! Tweaked from the original recipe from Whole Foods. TIP: Toast 1/2 cup or more of walnuts a day or two ahead of time for this recipe. From Happy Healthy Long Life.

Provided by Sharon123

Categories     Apple

Time 33m

Yield 4-6

Number Of Ingredients 13

4 cups packed finely chopped raw kale (MUST use lacinato kale also known as dinosaur kale(it's long, dark green, with a pebbly texture)
1 large red apple, chopped (like Honeycrisp)
1 cup thinly sliced celery (if you choose to use it then cut down on the amount of apple you use) (optional)
1/4 cup walnuts, toasted and chopped (toast walnuts in a 350 degree oven for 6-8 minutes(and watch them carefully(they go from done to bur)
2 tablespoons raisins
2 tablespoons dried cranberries
1/2 chopped honeycrisp apple
1/4 cup walnuts, toasted and chopped (toast walnuts in a 350 degree oven for 6-8 minutes-and watch them carefully)
2 tablespoons raisins
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons fresh lemon juice
1/8 teaspoon sea salt

Steps:

  • Salad:.
  • Mix all the salad ingredients together.
  • Dressing:.
  • Put the 1/2 cup chopped apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, lemon juice, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combin.

Nutrition Facts : Calories 208.3, Fat 10.5, SaturatedFat 1, Sodium 189.2, Carbohydrate 28.7, Fiber 5, Sugar 14.8, Protein 5.3

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