Purple Kale And Spinach Salad Recipes

COLORFUL KALE AND SPINACH SALAD AND HOMEMADE DRESSING

Colorful Kale and Spinach Salad and Homemade Dressing image

I made this because of my husband. He wanted kale in a salad. The rest of the veggies I just happen to have on hand. It became an instant favorite to my husband. Hope you enjoy it as he does!!! You could also use distilled vinegar instead of balsamic. Tweak it to your liking and have fun with it.

Provided by Kim Vanburen

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 13

Ingredients

½ bunch kale - stems removed and discarded, leaves torn into bite-size pieces
½ bunch fresh spinach, torn
½ head romaine lettuce, torn
1 large carrot, diced
1 large cucumber, diced
½ red bell pepper, diced
½ cup balsamic vinegar
½ cup extra-virgin olive oil
1 tablespoon lemon juice
1 pinch sea salt
1 pinch ground black pepper
1 pinch garlic powder
1 pinch lemon pepper

Steps:

Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.

Nutrition Facts : Calories 227.8 calories, Carbohydrate 12.7 g, Fat 19.3 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 2.7 g, Sodium 147.3 mg, Sugar 5.3 g

PURPLE AND GREEN KALE SALAD WITH LEMON ANCHOVY VINAIGRETTE

Purple and Green Kale Salad with Lemon Anchovy Vinaigrette image

Provided by Valerie Bertinelli

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons pine nuts
1 bunch purple or red kale, stems removed
1 bunch lacinato kale, stems removed
1 oil-packed anchovy fillet, minced
1 clove garlic, minced
Juice of 1 lemon (about 2 tablespoons)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/3 cup grated Parmesan
Torn fresh purple basil leaves, for garnish

Steps:

Preheat the oven to 350 degrees F.
Spread the pine nuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes.
Fill a large bowl or pot with very hot tap water. Add the kale and stir for a few seconds just to slightly soften the leaves. Drain and squeeze well to dry. Gather and stack the kale leaves on top of each other on a cutting board, roll them up and thinly slice.
Mash the anchovy and garlic to a paste on a cutting board with the flat side of a knife. Transfer to a small bowl and add the lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Whisk in the olive oil.
Toss the kale with the Parmesan and pine nuts in a salad bowl. Add just enough vinaigrette to coat, tossing well to combine. Top with the basil.

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