RADICCHIO SALAD WITH EASY RASPBERRY VINAIGRETTE
Steps:
- To a blender, add the Italian dressing, 1/2 of the raspberries, and the sugar substitute, and blend for a minute until smooth.
- Line a bowl or plate with whole radicchio leaves and pile high the lettuce mix in the center. Cut a tomato into 4 wedges and place around the plate in a starburst fashion with a heart of palm stick in between each. Sprinkle with minced bell peppers. Pour raspberry vinaigrette over the salad and top with a few fresh raspberries. Serve.
Nutrition Facts : Calories 361 calorie, Fat 34 grams, SaturatedFat 5 grams, Carbohydrate 11 grams, Fiber 4 grams
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
TOSSED SALAD AND RASPBERRY VINAIGRETTE
Provided by Trisha Yearwood
Categories side-dish
Time 10m
Yield 4 to 6 Servings
Number Of Ingredients 12
Steps:
- For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
- For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
- Toss the salad with the vinaigrette before serving.
KALE AND RADICCHIO SALAD WITH RASPBERRY VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the oil, vinegar, Raspberry Syrup, salt and pepper in a jar. Seal with a lid and shake until emulsified. Place 2 tablespoons of the dressing in a large bowl. Add the kale and gently massage until it is evenly coated with the dressing.
- Add the radicchio, raspberries, ricotta and pecans and toss with the remaining dressing. Season with salt and pepper and transfer to a serving bowl.
- Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.
SAUERKRAUT-STYLE GRILLED RADICCHIO AND KALE
Steps:
- Combine the vinegar, sugar, 1 teaspoon kosher salt, 1/4 teaspoon pepper, caraway, mustard seeds, juniper berries and shallots in a medium saucepan. Bring to a boil and cook until the sugar and salt are dissolved. Remove from the heat and strain into a small bowl, discarding the solids.
- Preheat the grill to high.
- Brush the radicchio with canola oil and season with salt and pepper. Grill cut side down until golden brown and slightly charred, 2 to 3 minutes per side. The radicchio should not be cooked all the way through, but retain some bite. Remove from the grill, thinly slice and put in a bowl.
- Remove the kale from the water and shake gently to get some of the water off (any excess water will help it steam while grilling). Season with salt and pepper and place on the grill. Grill until slightly wilted and charred on all sides, about 1 minute per side. Remove, thinly slice and add to the radicchio. Add some of the vinegar mixture and toss to coat. Toss again with olive oil, salt and pepper. Taste, and add more vinegar if desired. Let sit at room temperature for 30 minutes to allow the flavors to meld.
Nutrition Facts : Calories 117 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 67 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
GRILLED RADICCHIO AND KALE, SAUERKRAUT STYLE
Provided by Bobby Flay
Categories Leafy Green Side Fourth of July Vegetarian Father's Day Backyard BBQ Kale Summer Grill Grill/Barbecue Vegan Caraway Radicchio Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- 1. Heat 1 tablespoon of the oil in a small saucepan over medium heat. Add the shallot and cook until soft, about 2 minutes. Add the vinegar, juniper berries, caraway seeds, mustard seeds, thyme, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and cook until the sugar and salt are dissolved, 1 to 2 minutes. Remove from the heat. Let sit for 15 minutes then strain into a small bowl, discarding the solids. Slowly whisk in the remaining 1/2 cup oil until emulsified.
- 2. Heat your grill to high for direct grilling.
- 3. Brush the cut sides of the radicchio with oil and season with salt and pepper. Grill, cut side down, until golden brown and slightly charred, 2 to 3 minutes. Brush the tops with oil, flip over the radicchio, and continue grilling until just heated through, 2 to 3 minutes longer. Remove from the grill. Thinly slice the radicchio and put it in a bowl.
- 4. Remove the kale from the water and shake gently to get some of the water off. Season with salt and pepper and place on the grill. Cook until slightly wilted and charred on all sides, about 30 seconds per side. Remove from the grill. Thinly slice and add to the radicchio.
- 5. Add the dressing to the radicchio and kale and toss to coat. Let sit at room temperature for 30 minutes to allow the flavors to meld.
More about "kale and radicchio salad with raspberry vinaigrette food"
RADICCHIO SALAD | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (7)Calories 344 per servingCategory Salad
EASY KALE SALAD WITH LEMON VINAIGRETTE - LITTLE SUNNY …
From littlesunnykitchen.com
RASPBERRY VINAIGRETTE KALE SALAD - TASTY KITCHEN
From tastykitchen.com
THE BEST KALE SALAD WITH RADICCHIO AND FARRO - BEET SEASON
From beetseason.com
HONORING NONNIE | VALERIE'S HOME COOKING | FOOD …
From foodnetwork.com
KALE AND RADICCHIO SALAD WITH RASPBERRY VINAIGRETTE
From pinterest.com
RADICCHIO SALAD WITH RASPBERRIES, RADISHES, PROSCIUTTO, AND …
From reciperunner.com
KALE AND RADICCHIO SALAD WITH FRESH CRANBERRY VINAIGRETTE
From sipandspice.com
KALE AND RADICCHIO SALAD WITH RASPBERRY VINAIGRETTE RECIPES …
From food-recipe.info
KALE SALAD WITH PECAN VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
KALE AND RADICCHIO SALAD WITH RASPBERRY VINAIGRETTE
From foodnetwork.cel30.sni.foodnetwork.com
COOK THIS: THREE RECIPES FROM MONTREAL RESTAURANT ELENA
From nationalpost.com
RASPBERRY WALNUT KALE SALAD WITH RASPBERRY VINAIGRETTE - AT …
From atelizabethstable.com
RASPBERRY APPLE KALE SALAD WITH LEMON VINAIGRETTE - DRISCOLL'S
From driscolls.com
KALE AND RADICCHIO SALAD WITH RASPBERRY VINAIGRETTE
From recipenet.org
RUDI’S TEA ROOM
From ltgov.bc.ca
KALE SALAD WITH RASPBERRY VINAIGRETTE – INTUITIVE FOOD DESIGN
From intuitivefooddesign.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love