RAW KALE SALAD
http://www.elanaspantry.com/salads/raw-kale-salad/ While the boys were on break during the holidays we got really into kale. My older one prefers his steamed and tops it with umeboshi vinegar and toasted sesame oil. The little one, however, joins us in eating my raw kale concoctions. These raw salads are super healthy, crunchy and quite delicious. We are hooked on them.
Provided by Elanas Pantry
Categories Vegan
Time 25m
Yield 2-4 bowls, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Chop the kale into thin ribbons (almost like a chiffonade).
- Drizzle the kale with olive oil and sprinkle with salt.
- Massage the kale with your hands to soften it, then allow it to sit for 5-10 minutes.
- Add the lime juice, vinegar, onion and orange.
- Allow to marinate for 10 minutes.
- Serve.
Nutrition Facts : Calories 150.5, Fat 7.5, SaturatedFat 1, Sodium 335.3, Carbohydrate 20.5, Fiber 3.8, Sugar 7.1, Protein 4.1
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
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
RAW KALE SALAD WITH WARM BACON VINAIGRETTE
Steps:
- Lay the bacon in a large skillet over medium heat and cook to your desired crispness, 5 to 10 minutes. Transfer the bacon to a paper towel-lined plate, reserving the drippings and leaving any crunchy bits in the skillet.
- While the bacon cooks, remove the stems from the kale and discard. Roll up the leaves lengthwise and slice crosswise into thin strips. Transfer to a large bowl; add the nuts, chickpeas and Parmesan.
- Return the skillet to medium heat and add back 3 tablespoons of the reserved bacon drippings. (If you don't have 3 tablespoons, make up the difference with olive oil.) Add the shallots and cook for 1 minute, stirring constantly. Whisk in the vinegar, brown sugar and mustard, scraping up any brown bits from the bottom of the skillet. Remove the vinaigrette from the heat and season with salt and pepper.
- Chop the bacon and add it to the bowl. Drizzle in the warm dressing and toss to coat the salad. Serve immediately.
RAW KALE AND BRUSSELS SPROUT SALAD
When you slice Brussels Sprouts thin enough, they can go in any salad--no cooking required. Make it easy on yourself and throw them into the food processor. Mix them with a little kale that you've massaged with lemon juice (to break down the toughness of the leaves) and you have a great salad for any fall dinner table.
Provided by Angelin Borsics
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Add the kale and the lemon juice into a large bowl and massage the juice into the leaves for 2 to 3 minutes. Let the kale marinate for 5 to 7 minutes.
- Meanwhile, make the salad dressing: add the olive oil, mustard, and vinegar to a mason jar or other lidded jar and shake like crazy until the dressing emulsifies. Add salt and pepper to taste.
- Roughly chop the kale into bite-sized pieces and add it back into the bowl. Add the Brussels Sprouts, cheese, and pecans to the kale. Pour the dressing over the salad, toss, and serve.
Nutrition Facts : Calories 435.1, Fat 44.6, SaturatedFat 4.8, Sodium 44.2, Carbohydrate 9.9, Fiber 4.9, Sugar 2.2, Protein 5
RAW KALE SALAD
Make and share this Raw Kale Salad recipe from Food.com.
Provided by threeovens
Categories Greens
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place all of the ingredients into a large serving bowl; toss.
- Let rest 5 to 10 minutes for flavors to develop; toss again before serving.
- If desired, add more cheese, salt or pepper.
Nutrition Facts : Calories 141, Fat 7.7, SaturatedFat 1.1, Sodium 276.2, Carbohydrate 17.2, Fiber 3, Sugar 3.2, Protein 4.6
RAW KALE SALAD WITH LEMON-HONEY VINAIGRETTE
This salad is from a local deli / caterer in town, CHOW :D The first time I had it, I was in love with kale. Cooking time is chill time. This is great even the next day. June '13 update: I have made this recipe numerous times by using any nuts & fruit I have on hand. Try using: chopped hazelnuts, combining various fresh fruits with the dried cranberries/ cherries
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the four salad ingredients in a large bowl.
- Whisk together the vinaigrette ingredients and toss with the salad. * I like to massage the kale and dressing at this point. Just massage it with both hands for a few minutes. Toss in any additional fruits or berries.
- Refrigerate for at least one hour prior to serving to allow the flavors to develop. Serve and Enjoy!
- This is even better the next day and hold up well w/o wilting.
- NOTE: Use any type of nut or seed or fresh fruit. Try adding mango, watermelon or blueberries to the mix!
Nutrition Facts : Calories 439.4, Fat 36.8, SaturatedFat 4.6, Sodium 46.9, Carbohydrate 26.4, Fiber 4.5, Sugar 10.7, Protein 7.3
RAW KALE SALAD WITH TAHINI DRESSING
I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 2-4
Number Of Ingredients 14
Steps:
- Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
- Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
- Add desired amount of dressing to salad and toss to mix.
- Enjoy!
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