Aubreys Kale Salad Food

KALE SALAD WITH STRAWBERRIES AND FENNEL

Kale Salad with Strawberries and Fennel image

The combination of fennel and strawberries may seem surprising, but they partner well with the addition of crunchy salty sunflower seeds and slightly bitter baby kale, giving you a great mix of flavors in every bite. Look for fennel bulbs with lots of fresh green fronds. The pale green inner fronds are the most tender.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk together 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a large bowl. Whisk in 1/4 cup olive oil. Add 1 1/2 cups sliced strawberries, 1 small thinly sliced fennel bulb, 1/4 cup salted roasted sunflower seeds and 2 tablespoons each chopped chives and fennel fronds. Toss in 8 cups baby kale.

KALE SALAD WITH PEANUT DRESSING

Kale Salad with Peanut Dressing image

Kale is healthy for you but tends to be strong in flavor. This salad with the peanut dressing cuts down the strong taste of kale. Key is not to overly saturate the salad with the dressing. I squeeze out excess dressing.

Provided by lrlake

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 18

Ingredients

¾ cup peanut oil
¼ cup rice wine vinegar
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon water
½ teaspoon sesame oil
2 ½ cups finely shredded curly kale
¾ cup finely chopped dry-roasted unsalted peanuts
10 tablespoons finely grated Parmesan cheese
½ cup dry-roasted peanuts
¼ cup finely chopped cilantro leaves and stems
10 fresh mint leaves, chopped

Steps:

Whisk peanut oil, vinegar, lemon juice, honey, soy sauce, garlic powder, black pepper, dry mustard, salt, Worcestershire sauce, water, and sesame oil together in a bowl until dressing is smooth.
Combine kale, chopped peanuts, Parmesan cheese, dry-roasted peanuts, cilantro, and mint leaves together in a bowl; add dressing and toss to coat. Let salad sit for a few minutes for flavors to blend.

Nutrition Facts : Calories 509.6 calories, Carbohydrate 18 g, Cholesterol 7.3 mg, Fat 45.7 g, Fiber 3.5 g, Protein 12.4 g, SaturatedFat 8.2 g, Sodium 938.7 mg, Sugar 7.6 g

DR. WEIL'S KALE SALAD

Dr. Weil's Kale Salad image

This raw kale salad wins over even the most skeptical hearty-green newbies. It gets better after a night in the fridge.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup lemon juice
3 cloves garlic, mashed
1/2 teaspoon coarse salt
Pinch red pepper flakes
2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
2 tablespoon whole wheat breadcrumbs, toasted

Steps:

In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
Add grated cheese and breadcrumbs and toss.
Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Nutrition Facts : Calories 262 g, Cholesterol 21 g, Fat 22 g, Fiber 1 g, Protein 11 g, SaturatedFat 6 g, Sodium 495 g

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