SHREDDED KALE AND SPINACH SALAD
Steps:
- Dry fry the chopped hazelnuts in a frying pan until toasted. Ensure you keep stirring them around so that they do not burn.
- Place the garlic, salt, black pepper, olive oil, balsamic vinegar in a jar and shake well together.
- Finely thinly slice the curly kale and baby spinach, removing the stalks from the kale. Or use a food processor for this.
- Place the shredded greens into a large bowl, add the garlic marinade and small onion and mix together to ensure everything is coated with the marinade.
- Mix in the grated carrot, diced tomatoes, lemon juice, sultanas and toasted hazelnuts.
Nutrition Facts : Calories 355 kcal, Carbohydrate 45.2 g, Protein 11.6 g, Fat 17.8 g, SaturatedFat 2.9 g, Cholesterol 5.1 mg, Sodium 1027.5 mg, Fiber 11.6 g, Sugar 27.4 g, ServingSize 1 serving
SPINACH AND KALE SALAD WITH HONEY DIJON VINAIGRETTE
This Spinach and Kale Salad with Honey Dijon Vinaigrette has been my family's favorite! It's a great spin on a traditional spinach salad.
Provided by Caroline
Number Of Ingredients 16
Steps:
- Either on a large serving platter or divided onto four dinner plates, arrange the spinach and kale and top with the remaining ingredients, up to the hemp seeds.
- In a small bowl or in a jar with a tight fitting lid, combine the dressing ingredients and either whisk or shake until emulsified.
- Top the salad with the dressing just before serving. Store any additional dressing covered in the fridge.
BABY KALE AND BABY SPINACH SALAD RECIPE - (4.5/5)
Provided by Trix
Number Of Ingredients 13
Steps:
- Mix all vinaigrette ingredients in jar and shake. Can store in fridge for 3 weeks. Mix all salad ingredients and stir in half the vinaigrette or as desired. Serves 6 side salads.
COLORFUL KALE AND SPINACH SALAD AND HOMEMADE DRESSING
I made this because of my husband. He wanted kale in a salad. The rest of the veggies I just happen to have on hand. It became an instant favorite to my husband. Hope you enjoy it as he does!!! You could also use distilled vinegar instead of balsamic. Tweak it to your liking and have fun with it.
Provided by Kim Vanburen
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 13
Steps:
- Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
- Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.
Nutrition Facts : Calories 227.8 calories, Carbohydrate 12.7 g, Fat 19.3 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 2.7 g, Sodium 147.3 mg, Sugar 5.3 g
BABY SPINACH SALAD WITH DATES AND ALMONDS
Sumac, a tart, deep-red spice, is a key ingredient for this recipe from Yotam Ottolenghi, which was featured in a Times article about his cookbook with Sami Tamimi, "Jerusalem." Procuring the spice may be the most challenging thing about this refreshing, well-balanced salad. The pita and almonds are cooked for a few minutes on the stovetop, but that is the only heat required. As for the sumac, it can be found at Middle Eastern groceries, in a well-stocked spice aisle or, as always, online.
Provided by Julia Moskin
Categories easy, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
- Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.
- When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 209 milligrams, Sugar 12 grams, TransFat 0 grams
SPINACH AND KALE SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a pan and cook red bell pepper, garlic, and kale about 5 minutes, covered. Add spinach, salt and black pepper, and cook about 5 minutes more. Stir in the balsamic vinegar. Serve hot.
BABY SPINACH SALAD
Fresh and easy, this salad is the perfect accompaniment to another recipe I have posted -sage and ricotta stuffed chicken.
Provided by MellowMel
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together the olive oil and the lemon juice.
- Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
- Season the salad with sea salt and freshly ground black pepper.
Nutrition Facts : Calories 68.2, Fat 6.2, SaturatedFat 0.8, Sodium 247.7, Carbohydrate 3.3, Fiber 1.6, Sugar 0.2, Protein 1.3
BABY KALE SAUTE
What a tasty way to eat your greens! Baby kale is sautéed with caramelized onions, toasted pine nuts and golden raisins for a quick, healthy side dish. I often eat this over rice for a main meal. Baby spinach is an easy substitute.
Provided by L Brennan
Categories Side Dish Vegetables Greens
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place pine nuts in a skillet over medium-high heat. Cook, stirring constantly, until toasted and fragrant, about 2 minutes.
- Heat oil in a large skillet over medium heat. Add onion; cook, stirring often, until starting to brown, about 5 minutes. Add garlic; cook and stir, about 1 minute. Stir in baby kale a few handfuls at a time until it starts to wilt. Cover and cook until kale is completely wilted and hot, 3 to 4 minutes. Season with salt and pepper.
- Remove from heat and stir in pine nuts and golden raisins. Cool briefly before serving, about 5 minutes.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 17.5 g, Fat 5.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 0.8 g, Sodium 61.1 mg, Sugar 5.9 g
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