KALE QUINOA SALAD WITH ORANGE GINGER DRESSING
Steps:
- Rinse the quinoa and then cook in vegetable broth (for more flavor) or water. I do 1 cup quinoa to 2 cups water or broth (1:2, just like rice) and add a pinch of salt. Bring to boil and then simmer for 20-minutes. Turn off heat.
- Peel the ginger using a spoon by flicking the skin off. Mince the ginger and garlic. Zest the orange into a mason jar and juice the orange.
- Massage the kale with 1 TSP of EVOO until it becomes soft.
- Add all of the orange ginger dressing ingredients together into a mason jar and lightly sprinkle salt and pepper. Shake the jar (lid on!) until ingredients are mixed together.
- If you're eating the salad right away, mix all of the salad ingredients together and pour the dressing on top. If you are meal prepping, mix the salad ingredients together and separate into the proper containers. Make sure to keep the dressing to the side until ready to eat.
Nutrition Facts : Calories 306 kcal, Carbohydrate 41 g, Protein 9 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Sodium 331 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
- Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.
CRUNCHY KALE SALAD
By using the plant-based fat from a ripe avocado, instead of refined oil, I've made a winter kale salad that's deeply satisfying and rich in phytonutrients. Using the simple ratio of an acid, a fat, a sodium and a sweet, you can make countless variations of this simple base recipe. Pomegranate seeds add a nice seasonal touch and crunch, and toasted pecans provide a little protein boost.
Provided by Chad Sarno
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium saute pan set over medium heat, toast the pecans until fragrant and lightly browned. While the pecans are toasting, prepare the pomegranate. Cut the pomegranate in half, along the equator. Hold a cut half over a bowl, and knock the seeds out with a wooden spoon. Repeat for the other half.
- Strip the kale leaves from the tough stems. Coarsely chop and add to a large mixing bowl.
- Remove the toasted pecans to a cutting board, and coarsely chop. Set aside.To prepare the avocado, cut around the seed, twist in opposing directions to pull apart, remove and discard the pit, and coarsely chop. Add the avocado to the kale.Squeeze the fresh lemon juice over the kale mixture. Season with salt, to taste. Gently massage the salad with your hands, breaking up the avocado and distributing the lemon juice and salt.Mince the shallot and add to the salad. Add the pomegranate seeds and pecans (reserving a small amount for plating), and toss to combine.
- To plate the salad, shave the English cucumber lengthwise with a mandoline. On a plate, arrange a few slices into a ring, and mound one serving of the salad inside the ring. Garnish with additional pomegranate seeds and pecans, and serve immediately.
CRUNCHY KALE SALAD WITH ORANGE GINGER DRESSING
Steps:
- 1. Shred the kale and red cabbage. Add to your bowl. image 2. Quarter the cucumbers and slice them into small quarter slices. Julienne the green apple. Cube the avocado and scoop it into the salad. Sprinkle the lemon juice over the apple and avocado so they don't turn brown. image 3. Toast the sesame seeds in a 400 degree oven for 2-4 minutes, until toasty but not burnt. 4. Whisk together the orange juice, sesame oil, grated ginger, rice vinegar, soy sauce, and honey until well incorporated. Add the toasted sesame seeds. 5. Add the pecans and currants to the bowl, then pour the dressing over it and toss well in a large bowl. Dress the whole salad even if you're saving some for later because it ages well.
HONEY-GINGER KALE SALAD
Made with honey and orange juice, this crunchy salad is surprisingly sweet.
Provided by ChefBillT
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
- Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.
Nutrition Facts : Calories 89 calories, Carbohydrate 10 g, Fat 5.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 110.9 mg, Sugar 1.9 g
CRUNCHY KALE SALAD WITH YOGURT VINAIGRETTE
Massaging the kale with olive oil softens the texture of the leaves, making them a perfect salad base. Granola gives the salad a pleasantly sweet crunch.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- In large bowl, mix kale, 1/4 cup olive oil and the salt. Massage with your hands 2 to 3 minutes or until kale softens slightly.
- In blender or food processor, place Yogurt Vinaigrette ingredients. Cover; blend or process until smooth.
- Divide kale among 4 plates. Drizzle with vinaigrette; top with granola and dried cranberries. Pass any remaining dressing.
Nutrition Facts : Calories 330, Carbohydrate 14 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 8 g, TransFat 0 g
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