Shredded Kale Salad Recipes

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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

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.

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