PAN-SEARED SALMON WITH KALE AND APPLE SALAD
The star of this dish is the kale salad. It's crunchy, tangy and sweet!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring the salmon to room temperature 10 minutes before cooking.
- Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
- While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
- Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
- Divide the salmon, salad and rolls evenly among four plates.
KALE SALAD WITH APPLE AND CRANBERRIES
The perfect kale and apple fall salad!
Provided by Jen G.
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Combine kale, apple, sunflower seeds, and cranberries in a large bowl.
- Whisk together olive oil, honey, lemon juice, apple cider vinegar, cinnamon, salt, and pepper in a separate bowl. Drizzle vinaigrette over kale and mix with salad by hand, massaging dressing into leaves.
- Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 27.7 g, Fat 25.4 g, Fiber 3.7 g, Protein 5.1 g, SaturatedFat 3.2 g, Sodium 59.7 mg, Sugar 15.1 g
HEALTHY APPLE AND KALE SALAD
A great cleanse approved salad with kale and apples.
Provided by Max Lamb
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 15m
Yield 3
Number Of Ingredients 11
Steps:
- Massage kale with your hands until leaves have softened, about 2 minutes. Place in a large bowl. Add apples, pomegranate seeds, and cinnamon.
- Stir together olive oil, lemon juice, shallot, thyme, pepper, and red pepper flakes in a small bowl. Pour dressing over kale salad and toss to combine.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 42.3 g, Fat 10.2 g, Fiber 5.3 g, Protein 4.8 g, SaturatedFat 1.4 g, Sodium 46.8 mg, Sugar 25.8 g
KALE SALAD WITH APPLES AND CHEDDAR
For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.
Provided by Martha Rose Shulman
Categories easy, weekday, salads and dressings
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine the kale, almonds, apple and Cheddar in a large bowl.
- Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 161 milligrams, Sugar 4 grams, TransFat 0 grams
APPLE DIJON KALE SALAD
This Apple Dijon Kale Salad is tangy, sweet, and crunchy with Granny Smith apples, walnuts, raisins, and a homemade Dijon vinaigrette.
Provided by Beth - Budget Bytes
Time 20m
Number Of Ingredients 10
Steps:
- Rinse the kale well in a colander under cool running water. Allow the kale to drain as you prepare the rest of the salad.
- In a blender combine the olive oil, apple cider vinegar, Dijon mustard, clove of garlic, salt, and pepper. Blend until the garlic is minced and the dressing is smooth.
- Wash the apple and slice it into thin wedges, or dice it into cubes. Roughly chop the walnut halves. Make sure the kale is as dry as possible and then add it to a large bowl along with the apples, walnuts, and raisins. Starting with just half, drizzle the dressing over the salad and toss to coat. Add more dressing as desired (I used the whole batch).
Nutrition Facts : ServingSize 1 Serving, Calories 344.48 kcal, Carbohydrate 20.7 g, Protein 5.45 g, Fat 28.65 g, Fiber 4.83 g, Sodium 238.15 mg
KALE SALAD
Refreshing Kale Salad made with crisp kale, sweet apples, shredded carrot, toasted almonds, sharp white cheddar and a vibrant lemony vinaigrette. So much goodness in every bite!
Provided by Jaclyn
Categories Side Dish
Time 20m
Number Of Ingredients 12
Steps:
- In a mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard and season with salt and pepper to taste. Let rest in fridge while preparing remaining salad ingredients.
- Remove kale leaves from thick ribs. Rinse and run leaves through a salad spinner to dry well. Working in batches on a cutting board, gather and bunch kale leaves together and thinly slice creating ribbons.
- Transfer kale to a very large bowl along with apples, carrots, almonds, cheddar cheese and red onion.
- Whisk dressing again then pour over salad. Toss well to evenly coat.
- Serve within a few hours for best results.
Nutrition Facts : Calories 286 kcal, Carbohydrate 17 g, Protein 7 g, Fat 23 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 11 mg, Sodium 108 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 17 g, ServingSize 1 serving
KALE-AND-APPLE SALAD
Sweet and tart with crunch for days, the thinly sliced apples in this healthy salad have what it takes stand up to the bold flavors of fresh kale, celery, Parmesan cheese, and a garlicky lemon-honey vinaigrette.
Provided by Shira Bocar
Categories Food & Cooking Salad Recipes
Time 25m
Yield Serves 4
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper.
- In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.
DEB'S KALE SALAD WITH APPLE, CRANBERRIES AND PECANS
A hearty, holiday-worthy raw kale salad with chopped Granny Smith apple, cranberries, toasted pecans and goat cheese, tossed in a zippy honey mustard dressing. It's both vegetarian and gluten free.
Provided by Cookie and Kate
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
- Pull the kale leaves off from the tough stems and discard the stems. Use a chef's knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
- Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
- Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
- In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.
Nutrition Facts : Calories 329 calories, Sugar 23.7 g, Sodium 192.5 mg, Fat 22.8 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 4.7 g, Protein 6.2 g, Cholesterol 6.5 mg
KALE AND APPLE SALAD
Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
- While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.
Nutrition Facts : Calories 151 calorie, Fat 8.5 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 161 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 8 grams
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