Greek Kale Tomato Salad Food
GREEK KALE TOMATO SALAD
A simple salad for any time of year!
Provided by scbauer2
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Place kale in a salad bowl and add yogurt. Use your hands to rub kale and yogurt together to reduce bitterness, 2 to 3 minutes. Stir grape tomatoes and cucumber into kale mixture and top salad with crumbled feta cheese and sunflower seeds.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 10.7 g, Cholesterol 11.7 mg, Fat 7.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 2.7 g, Sodium 95.2 mg, Sugar 2.8 g
GREEK KALE SALAD
Kale has higher antioxidants then most vegetables and fruits. One cup provides nearly the same amount of vitamin C as an orange. Kale is high in lutein, and an excellent source of vitamin K. Adapted from Food & Wine magazine.
Provided by Sharon123
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- In a large pot of boiling water, cook the kale leaves about 5 minutes, or until just tender. Drain and rinse under cold water to cool. Move the kale to a clean towel and squeeze dry. Fluff the leaves, coarsely chop them and move to a large bowl.
- Brush both sides of the pita breads with olive oil and bake 8 minutes, or until crisp. Cut the pita into wedges.
- In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add the grape tomatoes, olives and crumbled feta to the kale and toss. Add the dressing and toss to coat. Serve the kale salad with the toasted pita wedges. Enjoy!
Nutrition Facts : Calories 319.9, Fat 19.8, SaturatedFat 4.5, Cholesterol 13.4, Sodium 438, Carbohydrate 31.6, Fiber 5.8, Sugar 0.9, Protein 10.6
GREEK SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the couscous, kale, onion, olives, banana pepper, 1 teaspoon of the red wine vinegar and 1 tablespoon of the olive oil. Season with salt and pepper. Toss to coat.
- In a separate medium bowl, combine the cubanelle pepper, tomatoes and cucumbers. Add the parsley, remaining 1 teaspoon red wine vinegar and 1 tablespoon olive oil and salt to taste. Toss to coat.
- On a large plate or platter, arrange the couscous mixture in the center, then top with the cucumber and tomato mixture. Shingle the feta slices on top. Season the feta slices with the oregano, some salt and pepper and a drizzle of olive oil.
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