Shredded Kale Salad Recipes

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SHREDDED KALE SALAD



Shredded Kale Salad image

Provided by Food Network

Categories     side-dish

Time 23m

Yield 2 servings

Number Of Ingredients 8

1 head fresh kale, ribs removed and shredded
3 strips bacon, chopped
2 tablespoons balsamic vinegar
1 tablespoon butter
Salt and freshly ground black pepper
1 egg
1 orange, segmented
2 tablespoons ricotta cheese

Steps:

  • In a medium fry pan over medium heat cook bacon until brown and crispy. Remove bacon and place onto a plate lined with a paper towel.
  • Pour off all but 2 tablespoons of the bacon fat from the pan. Turn down heat to low and whisk the balsamic vinegar into the bacon fat. Pour over kale. Season with salt and pepper. Toss to coat and set aside.
  • In small nonstick fry pan over medium heat add butter and fry egg sunny side up.
  • Transfer the kale to a serving dish and top with fried egg, orange segments, bacon and dollops of ricotta cheese.

THE BEST SHREDDED KALE SALAD WITH PECAN PARMESAN AND CRANBERRIES



The Best Shredded Kale Salad With Pecan Parmesan and Cranberries image

A re-creation of the Tuscan Kale Salad from the True Food Kitchen in Pheonix, Arizona. The shredded kale is tossed in a simple lemon garlic dressing with a few handfuls of breadcrumbs and parmesan cheese thrown in. This is a vegan version of this salad. The perfect salad starter for any holiday menu! The key to this salad is finely chopping (or shredding) the kale.

Provided by Sharon123

Categories     Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

8 cups kale, finely chopped (de-stemmed Lacinato or dinosaur kale, about 2 medium bunches)
2 large garlic cloves
1/4 cup fresh lemon juice (from 1 lemon)
3 -4 tablespoons extra virgin olive oil, to taste
1/4 teaspoon fine grain sea salt
1/4 teaspoon fresh ground black pepper (just eyeball it)
1 -2 handfuls dried sweetened cranberries, for garnish
1 cup pecan halves, toasted
1 1/2 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil
2 pinches fine grain sea salt

Steps:

  • Preheat the oven to 300°F Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
  • Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).
  • Wash the kale and spin dry. Place dried kale into a large bowl.
  • For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
  • For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it's a coarse crumb. Be sure not to over-process - we still want a nice crunchy texture here, not powder.
  • Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad served the day of, so I don't recommend making this salad the day before and letting it sit in the fridge overnight.
  • Note:.
  • 1) Instead of a mini processor, you can chop/whisk the dressing and pecan "parmesan" by hand.
  • 2) For a nut-free version, try using breadcrumbs instead of pecans.

Nutrition Facts : Calories 378.4, Fat 32.6, SaturatedFat 3.6, Sodium 496.7, Carbohydrate 20.4, Fiber 6.4, Sugar 1.4, Protein 8.7

SHREDDED KALE AND BRUSSELS SPROUTS SALAD



Shredded Kale and Brussels Sprouts Salad image

This salad is a simple and delicious way to eat your superfoods! It gets even better after it sits for a while in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. -Alexandra Weisser, New York, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 5

1 small bunch kale (about 8 ounces), stemmed and thinly sliced (about 6 cups)
1/2 pound fresh Brussels sprouts, thinly sliced (about 3 cups)
1/2 cup pistachios, coarsely chopped
1/2 cup honey mustard salad dressing
1/4 cup shredded Parmesan cheese

Steps:

  • In a large bowl, combine first 4 ingredients. Add dressing; toss to coat.

Nutrition Facts : Calories 207 calories, Fat 14g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

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