KALE SALAD WITH APPLES RECIPES

Name: Kale and Apple Salad
Prep time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; Kosher salt; 1 bunch kale, ribs removed, leaves very thinly sliced; 1/4 cup dates; 1 Honeycrisp apple; 1/4 cup slivered almonds, toasted; 1 ounce Pecorino, finely grated (1/4 cup); Freshly ground black pepper

KALE AND APPLE SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Kale and Apple Salad Recipe | Food Network Kitchen | Food ... image

Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.

Provided by Food Network Kitchen

Total Time 30 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce Pecorino, finely grated (1/4 cup)
Freshly ground black pepper

Steps:

Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

Nutrition Facts : Calories 151 calorie, FatContent 8.5 grams, SaturatedFatContent 1.5 grams, CholesterolContent 4 milligrams, SodiumContent 161 milligrams, CarbohydrateContent 17 grams, FiberContent 3 grams, ProteinContent 5 grams, SugarContent 8 grams

KALE SALAD WITH APPLES AND CHEDDAR RECIPE - NYT COOKING

Kale Salad With Apples and Cheddar Recipe - NYT Cooking image

For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.

Provided by Martha Rose Shulman

Total Time 5 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
2 tablespoons coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
2 tablespoons fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan

Steps:

Combine the kale, almonds, apple and Cheddar in a large bowl.
Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

Nutrition Facts : @context http//schema.org, Calories 177, UnsaturatedFatContent 11 grams, CarbohydrateContent 6 grams, FatContent 16 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 3 grams, SodiumContent 161 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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