RAW KALE SALAD WITH FETA, APPLES, AND PECANS
I have never used raw kale for anything except juicing, so I was really pleased that my first attempt at making a salad with it was a success. Even though I see variations of this recipe on menus all the time, I was not sure how it would work for me in a salad, so I was a bit intimidated. Browsing through the internet I found an article on massaging kale and I decided to give it a try. This is an absolute MUST if you do not want to feel like you are eating plastic. It was so good, I will have to make it again and try it out on my finicky family.
Provided by GurlieGyrl
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a cast iron skillet over medium-high heat. Add pecans; cook and stir until fragrant, about 5 minutes. Transfer to a small bowl and sprinkle with stevia and chipotle powder; toss until well coated.
- Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage until leaves begin to soften, about 2 minutes. Add diced apple and spiced pecans. Fold in feta cheese.
Nutrition Facts : Calories 317.7 calories, Carbohydrate 30.1 g, Cholesterol 16.7 mg, Fat 20.4 g, Fiber 6.6 g, Protein 11.4 g, SaturatedFat 4.5 g, Sodium 596.7 mg, Sugar 4.9 g
APPLE-FETA TOSSED SALAD
A friend of mine shared this recipe with me after I raved about the delightful salad at dinner. I have served it for years now, and no matter where i take it, I have to bring along copies of the recipe to hand out. -Marlene Clark Apple Valley, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a small skillet, melt butter over medium heat; stir in sugar and pepper. Add walnuts; toss to coat. Spread evenly onto a baking sheet. Bake until lightly browned, about 15 minutes, stirring every 5 minutes. Cool on a wire rack., Place dressing ingredients in a blender; cover and process until blended. Place salad ingredients in a large bowl; toss with dressing. Top with walnuts. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 17g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 127mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
FETA CHEESE, APPLE, AND SPICED PECAN SALAD
Make and share this Feta Cheese, Apple, and Spiced Pecan Salad recipe from Food.com.
Provided by breezermom
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For the pecans: Combine the butter, salt, cinnamon, ground red pepper, and a dash of hot sauce in a medium bowl. Add the pecans, stirring to coat.
- Spread in a single layer on an ungreased baking sheet. Bake at 300 degrees for 15 minutes, stirring once. Cool completely on baking sheet on a wire rack.
- For the salad: Combine the lettuces, apple, cheese, and Spiced Pecans in a large bowl; toss gently, and set aside.
- For the dressing: Combine the olive oil, vinegar, mustard, salt and pepper in a jar. Cover tightly, and shake vigorously. Pour dressing mixture over the lettuce mixture; toss gently. Serve immediately.
CREAMY APPLE PECAN SALAD
Make and share this Creamy Apple Pecan Salad recipe from Food.com.
Provided by Ninna
Categories Apple
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Core and quarter apples, slice thinly, dip in lemon juice; combine with celery in bowl.
- Add pecans to salad, toss lightly, serve topped with dressing.
- Dressing; Combine all ingredients.
Nutrition Facts : Calories 248.4, Fat 17.1, SaturatedFat 3.8, Cholesterol 15.1, Sodium 176.1, Carbohydrate 25.4, Fiber 4.2, Sugar 16.5, Protein 1.9
SPICED FETA, PISTACHIO & CLEMENTINE SALAD
Need a break from rich Christmas food? This fresh, zingy feta, pistachio and clementine salad is just the ticket, plus there's no cooking involved
Provided by Esther Clark
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 13
Steps:
- Put the feta in a bowl with the yogurt and ½ tsp salt and mash together well with a fork. Put in a sieve set over a bowl for 3 hrs, then chill overnight. Once chilled, roll into 12 balls the size of walnuts. Mix together the chilli and za'atar, then roll the feta balls in the mixture to coat. Put in the fridge to chill for 30 mins. Will keep chilled in a container for up to three days covered in a layer of olive oil.
- Mix the oil with the honey, vinegar and some seasoning to taste. Toss the shallots, rocket and clementine slices together with the mint. Arrange on a plate with the feta balls on top and drizzle over the dressing. Scatter with the chopped pistachios and pomegranate seeds.
Nutrition Facts : Calories 508 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.9 milligram of sodium
APPLE, PEAR AND CANDIED PECAN SALAD
I got this recipe off a whole foods market website. It is very light and refreshing. The recipe as written calls for organic fruits and vegetables.
Provided by DB1971
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Ingredient option: You can substitute store-bought candied pecans and store bought vinegarette for a simpler prep.
- Preheat oven to 325.
- Spoon the sugar and cinnamon in a plastic bag. Mix it up and set it aside. Place the egg white in a bowl and add the pecans tossing to coat completely. Place the pecans in the plastic bag with sugar and cinnamon. Shake the bag to coat all the pecans. Spread them on a cookie sheet and bake for 20 minutes. Remove from oven and let them cool, breaking them up with a spatula.
- Meanwhile, toss the pears, apples, greens, onion slices and cheese in large serving bowl. Add the pecans when they have cooled.
- In a smaller bowl, whisk together the olive oil, vinegar, salt and pepper. Toss into the salad and serve immediately.
Nutrition Facts : Calories 413.8, Fat 33.5, SaturatedFat 7, Cholesterol 16.9, Sodium 324.9, Carbohydrate 25.3, Fiber 5.7, Sugar 16.3, Protein 8.2
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