SALAD DRESSING RECIPES FOR KALE RECIPES

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KALE SALAD WITH BALSAMIC DRESSING RECIPE | ALLRECIPES



Kale Salad with Balsamic Dressing Recipe | Allrecipes image

Simple and healthy!

Provided by kerokero

Categories     Salad    Green Salad Recipes    Kale Salad Recipes

Total Time 50 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

1 bunch fresh kale, stems removed and leaves thinly sliced
1 teaspoon olive oil
1 pinch salt
5 slices bacon
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon soy sauce
½ clove garlic, crushed
½ cup sunflower seeds

Steps:

  • Place kale in a resealable plastic bag; add 1 teaspoon olive oil and salt. Mix thoroughly until leaves are coated. Seal bag and let sit for 30 minutes.
  • 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; crumble into small pieces.
  • Whisk 1/4 cup olive oil, balsamic vinegar, soy sauce, and garlic together in a bowl until dressing is evenly mixed.
  • Transfer kale to a bowl; add dressing and toss to coat. Top salad with bacon and sunflower seeds.

Nutrition Facts : Calories 242.8 calories, CarbohydrateContent 11.7 g, CholesterolContent 8.4 mg, FatContent 19.7 g, FiberContent 2.5 g, ProteinContent 7.9 g, SaturatedFatContent 3 g, SodiumContent 288.7 mg, SugarContent 1.8 g

KALE SALAD DRESSING RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Kale Salad Dressing Recipe | Food Network Kitchen | Food ... image

Hearty greens need a hearty dressing, and this tangy, creamy version does the trick. The acidity and salt help to tenderize the kale as it sits, while the anchovy and roasted garlic are a great match for the bitterness in the greens.

Provided by Food Network Kitchen

Total Time 45 minutes

Cook Time 15 minutes

Yield about 1 1/4 cups dressing (enough for 1 large bunch kale)

Number Of Ingredients 10

6 cloves garlic, unpeeled
1/4 cup mayonnaise 
1/4 cup lemon juice 
2 teaspoons Dijon mustard 
2 teaspoons honey 
2 anchovy fillets, chopped 
Kosher salt and freshly ground black pepper 
2/3 cup extra-virgin olive oil 
1/3 cup grated Parmesan 
1 large bunch kale, stems removed, torn into bite-size pieces  

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the garlic cloves on a piece of foil and fold to wrap up. Put on a small baking sheet and roast until the garlic is completely softened and just beginning to brown, about 25 minutes. Carefully unwrap the foil and let cool.  
  • When the garlic is cool enough to handle, peel the skins and transfer the cloves to a blender. Add the mayonnaise, lemon juice, Dijon, honey, anchovy, 1/2 teaspoon salt and a few cracks of black pepper and puree until smooth. With the blender running, stream in the olive oil until well combined and emulsified. Add the Parmesan and pulse just to combine.   
  • Pour about 1/2 cup of the dressing into the bottom of a large mixing bowl. Add the kale and drizzle the top with another 1/2 cup of dressing. Using your hands, massage the dressing into the kale, coating all the pieces. Refrigerate for at least 30 minutes and up to 1 hour. Taste and season with additional salt, pepper or more dressing before serving.

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