RECIPE FOR KALE SALAD DRESSING RECIPES

KALE & QUINOA SALAD WITH LEMON DRESSING RECIPE | EATINGWELL

Kale & Quinoa Salad with Lemon Dressing Recipe | EatingWell image

This kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.

Provided by Karen Rankin

Total Time 25 minutes

Number Of Ingredients 15

Ingredients

1 bunch lacinato kale, stemmed and chopped
6 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
2 tablespoons chopped shallot
1 teaspoon honey
½ teaspoon salt
¼ teaspoon ground pepper
2 cups grape or cherry tomatoes, halved
2 cups cooked quinoa
1 English cucumber, thinly sliced
1 medium red bell pepper, sliced
1 medium yellow bell pepper, sliced
1 (15 ounce) can unsalted chickpeas, rinsed
¾ cup feta cheese, crumbled
½ cup sliced almonds, toasted

Steps:

Place kale in a large serving bowl. Whisk together oil, lemon juice, shallot, honey, salt and pepper in a small bowl. Pour 2 to 3 tablespoons of the dressing over the kale; lightly massage until slightly wilted, 1 to 2 minutes.
Top the kale with tomatoes, quinoa, cucumber, peppers, chickpeas, feta and almonds. Drizzle with the remaining dressing and toss before serving.

Nutrition Facts : Calories 400 calories, CarbohydrateContent 37 g, CholesterolContent 5 mg, FatContent 23 g, FiberContent 8 g, ProteinContent 14 g, SaturatedFatContent 4 g, SodiumContent 406 mg, SugarContent 6 g

LEMON-GARLIC KALE SALAD RECIPE - NYT COOKING

Lemon-Garlic Kale Salad Recipe - NYT Cooking image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Total Time 25 minutes

Yield 8 to 12 servings

Number Of Ingredients 7

Ingredients

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Nutrition Facts : @context http//schema.org, Calories 412, UnsaturatedFatContent 35 grams, CarbohydrateContent 8 grams, FatContent 42 grams, FiberContent 3 grams, ProteinContent 5 grams, SaturatedFatContent 5 grams, SodiumContent 212 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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