BEST WARM KALE SALAD EVER!
Make and share this Best Warm Kale Salad EVER! recipe from Food.com.
Provided by JodiTriesToCook
Categories Vegetable
Time 8m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In a large non-stick skillet, melt butter and saute onions, pepper, and mushrooms until browned around edges.
- Add balsamic vinegar to skillet, and let it cook out the vinegar a bit, just a good 5 second.
- Reduce heat to low, and add in big bunch of fresh, chopped kale and garlic. Mix the contents until the kale is fully coated with the butter, balsamic, and veggies. The kale should just be slightly warm, not wilted.
- Transfer the contents of the skillet onto a plate. Grate fresh asiago (I prefer the big shreds) over the top, if desired.
- Enjoy.
Nutrition Facts : Calories 235.5, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 208.7, Carbohydrate 6.2, Fiber 1, Sugar 3.5, Protein 1.9
WARM KALE SALAD
This warm kale salad showcases bacon, shallots, roasted red peppers, and walnuts dressed in a white balsamic vinaigrette.
Provided by giggles
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk olive oil, balsamic vinegar, mustard, honey, salt, black pepper, and red pepper flakes together to make the vinaigrette.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 3 tablespoons bacon fat in the skillet.
- Cook shallots in the bacon fat until golden, 3 to 4 minutes. Drain on a paper towel.
- Add kale and red peppers to the skillet and saute until warmed through but not wilted, 2 to 3 minutes. Season with salt and pepper. Add garlic; cook and stir until fragrant, about 30 seconds.
- Place kale, red peppers, and garlic in a serving bowl. Top with the vinaigrette, diced bacon, shallots, walnuts, and Parmesan cheese.
Nutrition Facts : Calories 406 calories, Carbohydrate 15.6 g, Cholesterol 26.4 mg, Fat 33.5 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 6.8 g, Sodium 1007 mg, Sugar 6.1 g
KALE AND QUINOA SALAD
Delicious and nutritious! This salad is sure to please the crowd! And with so many options to mix and match to your tastes, you can't go wrong. You can play with the kale-to-quinoa ratio to make this your own. Use alternative nuts and dried fruit to customize to your own taste buds.
Provided by Kicius
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
- Put kale in a large mixing bowl.
- Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.
Nutrition Facts : Calories 439.3 calories, Carbohydrate 43.9 g, Cholesterol 16.7 mg, Fat 27 g, Fiber 6.3 g, Protein 10.7 g, SaturatedFat 5.2 g, Sodium 397.3 mg, Sugar 17.8 g
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- Drain tofu by wrapping in a towel and pressing gently. Let rest for 5 minutes. Then unwrap, cube and toss in sesame seeds. If you don’t like raw tofu, check out this “Make Tofu Taste Good” recipe! Just omit the sesame seeds so they don’t burn in the oven.
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Author Mary Claire LagrouePublished Aug 14, 2020Estimated Reading Time 3 mins
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