Kale Salad Mix Recipes

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THE BEST KALE SALAD

Everyone always asks for the recipe when I bring this salad to parties. We all love it so much, my friends and I just refer to it as: 'The Kale Salad'.

Provided by Alli Shircliff

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 17



The Best Kale Salad image

Steps:

  • Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
  • Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.
  • Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 23.7 g, Cholesterol 110.3 mg, Fat 24.4 g, Fiber 4.7 g, Protein 10.8 g, SaturatedFat 4 g, Sodium 378.4 mg, Sugar 4 g

1 bunch lacinato kale, ribs discarded and leaves cut into thin strips
1 teaspoon olive oil
2 pinches salt
¼ cup olive oil
1 lemon, juiced
1 tablespoon Dijon mustard
1 teaspoon maple syrup, or more to taste
¼ teaspoon ground cumin
1 pinch garlic powder, or to taste
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
2 carrots, grated
½ cup frozen roasted corn (such as Trader Joe's®), thawed
¼ cup crushed tortilla chips
¼ cup dry-roasted almonds, coarsely chopped
2 tablespoons grated smoked white cheese (such as Beecher's® Smoked Flagship)
2 hard-boiled eggs, chopped

MASSAGED KALE SALAD

For a delicious, healthy salad, try Aarti Sequeira's Massaged Kale Salad from Food Network. Fresh mango adds sweetness and pumpkin seeds add crunch to the dish.

Provided by Aarti Sequeira

Time 20m

Yield 4 servings

Number Of Ingredients 8



Massaged Kale Salad image

Steps:

  • In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
  • In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Nutrition Facts : Calories 269, Fat 17 grams, SaturatedFat 2.5 grams, Sodium 170 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 6 grams, Sugar 14 grams

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

KALE CAESAR SALAD

While you could use other types of kale for this salad, the dressing coats the curly leaves of regular kale perfectly. You should dress this salad at least 10 minutes ahead of serving it, so the leaves will soften a bit. Or dress it several hours ahead, just add the croutons right before serving. You could also use half kale and half some other sort of hearty green, like romaine or the inner hearts of escarole.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11



Kale Caesar Salad image

Steps:

  • Make the croutons: Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Remove the bread crusts and cut the bread into small chunks (you should have about 4 cups). Transfer to a large bowl, drizzle with 3 tablespoons olive oil and toss. Season with 1/2 teaspoon salt and a few grinds of pepper. Spread on the baking sheet and bake, tossing halfway through, until crisp and golden, about 15 minutes. While the croutons are still hot, toss with 2 tablespoons grated Parmesan. Let cool.
  • Meanwhile, make the dressing: Combine the lemon juice, mayonnaise, garlic, anchovies, mustard, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor or blender. Process until smooth. With the machine running, add the remaining 1/3 cup olive oil in a slow stream to make a smooth, thick dressing.
  • Cut the kale into thin ribbons and transfer to a large serving bowl. Add half of the dressing and toss well; let sit until the leaves soften a bit, about 10 minutes. Drizzle with the remaining dressing, then add the croutons and remaining 1/2 cup grated Parmesan. Toss well; season with salt and pepper. Shave the Parmesan chunk over the top with a vegetable peeler and gently toss.

6 ounces country white bread (about 1/3 loaf)
1/3 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup plus 2 tablespoons freshly grated Parmesan cheese, plus one 2-ounce chunk
1/4 cup fresh lemon juice
2 tablespoons mayonnaise
1 clove garlic, smashed
3 anchovy fillets
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 bunches curly kale (about 1 pound), leaves stripped from the stems

SUPER SUMMER KALE SALAD

Recreated from a deli salad sold at a national grocery. Makes a HUGE bowl, enough to serve a crowd; travels well to a potluck.

Provided by Susan

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 4h20m

Yield 8

Number Of Ingredients 13



Super Summer Kale Salad image

Steps:

  • Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
  • Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

Nutrition Facts : Calories 344 calories, Carbohydrate 41.7 g, Fat 18 g, Fiber 4.5 g, Protein 9 g, SaturatedFat 2.5 g, Sodium 239.1 mg, Sugar 26.3 g

¾ cup white sugar
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup extra-virgin olive oil
1 bunch kale, stems removed and leaves chopped
½ (16 ounce) package frozen shelled edamame (soybeans), thawed
¼ red onion, sliced thin
1 cup shredded carrot
⅔ cup fresh blueberries
½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
½ cup cashew pieces
½ cup shelled, roasted sunflower seeds

KALE SALAD

Delicious kale salad pairs well with just about everything!

Provided by tipsuda

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10



Kale Salad image

Steps:

  • Whisk lemon juice, canola oil, olive oil, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine.

Nutrition Facts : Calories 182 calories, Carbohydrate 29.1 g, Fat 7.8 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 341.6 mg, Sugar 12.7 g

½ cup lemon juice
1 tablespoon canola oil
1 tablespoon olive oil
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1 bunch kale, cut into bite-size pieces
1 large tomato, seeded and diced
½ cup roasted sunflower seeds
½ cup dried cranberries

SIMPLEST KALE SALAD

Memorize this classic, cheesy, massaged kale salad and make it your go-to side for any family dinner.

Provided by Anna Stockwell

Categories     Salad     Kale     Lemon Juice     Honey     Cheese     Parmesan     Side     Kid-Friendly     Small Plates     Quick and Healthy     Quick & Easy     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 6



Simplest Kale Salad image

Steps:

  • Whisk oil, lemon juice, honey, and salt in a large bowl. Add kale and toss to coat. Massage with your hands until leaves are shiny and dark green. Toss in Parmesan. Transfer salad to a platter. Top with more Parmesan before serving.

6 Tbsp. extra-virgin olive oil
6 Tbsp. fresh lemon juice
1 Tbsp. honey
1 tsp. kosher salt
2 bunches curly kale (about 1 lb.), rinsed, ribs and stems removed, leaves torn into 1"-1 1/2" pieces
2 oz. Parmesan, finely grated (about 1 cup), plus more for serving

KALE SALAD WITH LEMON VINAIGRETTE

Raw kale holds up well to strong, acidic, garlicky dressings, so it can stand on the table for hours without losing its texture. What's special about this salad is how it's layered, so pay close attention to Chef Silverton's assembly method!

Provided by Nancy Silverton

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 19



Kale Salad with Lemon Vinaigrette image

Steps:

  • Toast pine nuts: Adjust the oven rack to the middle position and preheat the oven to 325 degrees F. Scatter the pine nuts on a baking sheet. Toast in the oven, shaking or rotating the pan halfway through, until fragrant and golden brown, 8-10 minutes. Remove the pine nuts from the oven and cool to room temperature.
  • Marinate anchovies: Drain and discard the brine the anchovies are packed in. In a small, flat dish, arrange ½ of the anchovy fillets in a single layer, skin side down. Use a traditional citrus zester to zest ½ of the lemon on top; then sprinkle with ½ the olive oil, parsley, and red pepper flakes. Repeat layering once more, finishing with the olive oil. Let the anchovies sit in the marinade at room temperature for at least 20 minutes. (Keeps in the refrigerator in an airtight container for up to 3 months.)
  • Vinaigrette: Trim the root end from the shallots, then discard skin. Finely mince, then place in a medium bowl. Grate garlic cloves on a Microplane and add to the shallots, along with a large pinch of red pepper flakes. Add lemon juice, vinegar, black pepper (about 12 grinds of a pepper mill), and a pinch of salt. Whisk to combine, then set aside to macerate, 5-10 minutes. Meanwhile, use a Microplane to grate lemon zest; add to the bowl. Whisk in the olive oil in a slow, steady stream. Finally, grate the ricotta salata into the bowl and whisk to combine one last time.
  • Dress the salad: Place kale in a large mixing bowl and toss with a pinch of salt. Add several spoonfuls of dressing and gently massage it into the kale, making sure to coat the leaves thoroughly. Add more dressing as needed. (It's always a good idea to start with less dressing and add more as you go.) Layer the salad to assemble: Place a third of the kale on the bottom of a large serving bowl. Drape a few anchovies onto the kale and sprinkle with pine nuts. Finish by grating a thin layer of ricotta salata on top. Repeat this layering process two more times, then serve.

1/3 cup pine nuts
6 cups baby kale, may use regular kale: remove ribs and tear into bite-size pieces
3 ounces ricotta salata
kosher salt
8 ounces white anchovy fillets, about 30 fillets
1 lemon
1 tablespoon Flat-leaf parsley, chopped, divided
1 teaspoon dried red pepper flakes, divided
2 tablespoons extra-virgin olive oil, divided
2 shallots, finely minced (about 2 tablespoons)
6 cloves garlic
1 pinch dried red pepper flakes
3 tablespoons fresh lemon juice
1 tablespoon champagne vinegar
Freshly ground black pepper
kosher salt
3 lemons
1/2 cup extra-virgin olive oil
1 ounce ricotta salata

KALE SALAD

Make and share this Kale Salad recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5



Kale Salad image

Steps:

  • Place the kale leaves in a serving bowl.
  • In a small bowl, whisk olive oil, lemon juice, chili powder and salt.
  • Pour over kale and toss to combine well. Taste and adjust seasoning before serving.

Nutrition Facts : Calories 125.2, Fat 13.6, SaturatedFat 1.9, Sodium 297.7, Carbohydrate 1.7, Fiber 0.3, Sugar 0.4, Protein 0.1

2 bunches kale leaves, very finely chopped
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon chili powder
1/2 teaspoon sea salt

KALE AND TABOULI SALAD

Unlike other tabouli salads using lots of mint, this is bright and refreshing salad uses fresh lemon juice, fresh produce and the addition of seeded jalapeno peppers for a surprising and spicy kick with the earthiness of the kale. A perfect blend of richness and freshness, this salad is surprisingly filling while remaining light and delicious.

Provided by reese.moore13

Categories     Vegetable

Time 15m

Yield 6 , 6 serving(s)

Number Of Ingredients 10



Kale and Tabouli Salad image

Steps:

  • Fill a bowl with hot water and allow the wheat to soak for 10-20 minutes until tender while chopping all the ingredients into proper small dices for easy eating.
  • Remove the thick ribs from the middle of the kale leaves and tear kale into 1/2 inch pieces and place in a mixing bowl. Sprinkle a small amount of salt onto the kale and massage aggressively for 1 minute until the kale has wilted and becomes fragrant.
  • Add the wheat to a large bowl and add all the vegetables except garlic to make to tabouli. Smash the garlic against the cutting board until a fine paste and add to the lemon juice and olive oil to create a dressing.
  • Dress the tabouli with the garlic mixture and add fresh parsley and salt and pepper and taste. At this point you may add more tomatoes, cucumber, parsley, or jalapeno to taste.
  • Once the tabouli is to your liking, add the fresh kale to the salad and toss.
  • Taste one more time and allow to sit for 10 minutes before serving. Unlike other greens, kale will hold its texture, and will become more flavorful over time. This salad may be served at room temperature or left to marinate in the refrigerator for up to 6 hours.

Nutrition Facts : Calories 125.9, Fat 5.2, SaturatedFat 0.7, Sodium 14.9, Carbohydrate 18.6, Fiber 1.2, Sugar 1.3, Protein 3.5

1/2 bunch kale
2 cups cracked wheat
2 roma tomatoes, seeded
1/2 cucumber, seeded
1 jalapeno pepper, seeded
2 garlic cloves
1 lemon, juice of
1/2 bunch parsley
2 tablespoons olive oil
salt and pepper

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From purewow.com


SWEET KALE SALAD {W/ POPPYSEED DRESSING} - EATING BIRD FOOD
Make the dressing – Start by whisking together the yogurt, maple syrup, apple cider vinegar, avocado oil, poppyseeds and sea salt in a small bowl. Set dressing aside. Prep greens – Prep your kale and brussels by washing, drying and chopping them up. Mix salad – Add the chopped kale, sliced brussels sprouts and slaw to a large bowl.
From eatingbirdfood.com


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