KALE SALAD WITH WALNUTS RECIPES

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KALE SALAD WITH PRESERVED LEMON & WALNUTS RECIPE | EATINGWELL



Kale Salad with Preserved Lemon & Walnuts Recipe | EatingWell image

In this kale salad recipe, we massage dressing into the kale leaves until they're tender and coated with flavor. Topped with bold Mediterranean flavors--olives, walnuts and preserved lemons--this healthy salad is as delicious as it is nutritious. Look for preserved lemons at specialty-foods shops or online at surlatable.com. Or, to make your own, see the recipe on eatingwell.com.

Provided by EatingWell Test Kitchen

Categories     Diabetic Thanksgiving Salad Recipes

Total Time 20 minutes

Number Of Ingredients 10

1 small clove garlic, minced
½ teaspoon salt
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
½ teaspoon freshly ground pepper
10 cups thinly sliced kale (from 1 large bunch)
½ cup coarsely chopped toasted walnuts (see Tips)
¼ cup pitted Kalamata olives, quartered
2 tablespoons finely chopped rinsed preserved lemon rind (see Tips) or rinsed capers

Steps:

  • Mash garlic and salt together on a cutting board with the side of a chef's knife (or in a bowl with a spoon) to form a paste. Transfer to a large bowl. Whisk in oil, lemon juice, oregano and pepper to combine. Add kale to the bowl. With clean hands, massage the kale until it's well coated with the dressing and reduced in volume, about 1 minute. Transfer to a platter and sprinkle with walnuts, olives and preserved lemon (or capers).

Nutrition Facts : Calories 132.9 calories, CarbohydrateContent 3.9 g, FatContent 12.9 g, FiberContent 1.5 g, ProteinContent 2.1 g, SaturatedFatContent 1.6 g, SodiumContent 224.2 mg, SugarContent 0.8 g

KALE SALAD WITH APPLES AND WALNUTS - THE LEMON BOWL®



Kale Salad with Apples and Walnuts - The Lemon Bowl® image

This hearty massaged kale salad is made with sweet apples and crunchy walnuts. Great for making ahead and packing in lunches!

Provided by Liz DellaCroce

Categories     Salad    Side Dish

Total Time 10 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 7

1 bunch lacinato kale (or other type of kale, stem removed and finely chopped)
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
salt and pepper (taste)
1/4 cup walnuts (toasted and chopped)
1 apple (cored and diced)
1/4 cup feta cheese (crumbled)

Steps:

  • Add kale to a medium bowl along with olive oil, lemon juice and salt and pepper to taste. Using your hands, gently massage the kale for about 60 seconds, helping it tenderize.
  • In a small pan, heat the walnuts over medium-low heat. Stir until toasted and slightly browned, about 2-3 minutes. You'll know they're toasted when you can smell them. Remove walnuts from pan and finely chop.
  • Add toasted, chopped walnuts to the bowl along with apple and feta. Toss well and add more salt and pepper to taste if needed.

Nutrition Facts : ServingSize 1 cup, Calories 162 kcal, CarbohydrateContent 14 g, ProteinContent 5 g, FatContent 11 g, SaturatedFatContent 2 g, CholesterolContent 8 mg, SodiumContent 131 mg, FiberContent 2 g, SugarContent 5 g

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KALE SALAD WITH PRESERVED LEMON & WALNUTS RECIPE | EATINGWELL
In this kale salad recipe, we massage dressing into the kale leaves until they're tender and coated with flavor. Topped with bold Mediterranean flavors--olives, walnuts and preserved lemons--this healthy salad is as delicious as it is nutritious. Look for preserved lemons at specialty-foods shops or online at surlatable.com. Or, to make your own, see the recipe on eatingwell.com.
From eatingwell.com
Reviews 3.8
Total Time 20 minutes
Category Diabetic Thanksgiving Salad Recipes
Calories 132.9 calories per serving
  • Mash garlic and salt together on a cutting board with the side of a chef's knife (or in a bowl with a spoon) to form a paste. Transfer to a large bowl. Whisk in oil, lemon juice, oregano and pepper to combine. Add kale to the bowl. With clean hands, massage the kale until it's well coated with the dressing and reduced in volume, about 1 minute. Transfer to a platter and sprinkle with walnuts, olives and preserved lemon (or capers).
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