Kale Salad With Walnut Dressing Food

KALE SALAD WITH BLUE CHEESE AND WALNUTS

Kale Salad with Blue Cheese and Walnuts image

Lend texture and flavor to this baby kale salad with toasted walnuts and crumbled blue cheese.

Provided by Food Network Kitchen

Time 25m

Yield 8-10

Number Of Ingredients 9

Ingredients

1/2 cup walnuts
1 medium shallot, thinly sliced
1/3 cup apple cider vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
10 ounces baby kale (about 16 cups)
1/2 cup crumbled blue cheese, such as Gorgonzola

Steps:

Preheat the oven to 350 degrees F. Spread the walnuts out on a baking sheet and bake, tossing once, until toasted and browned, 8 to 10 minutes. Set aside to cool, then roughly chop.
Meanwhile, cover the shallot with cold water and let stand 10 minutes; drain well and pat dry.
Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until smooth. Slowly drizzle in the oil, whisking constantly until blended and thickened.
Add the kale, drained shallots and walnuts to the bowl with the dressing and toss well. Add the blue cheese, season with a pinch each of salt and pepper and toss gently to combine.

KALE WALDORF SALAD WITH APPLES, WALNUTS & CREAMY DRESSING

Kale Waldorf Salad With Apples, Walnuts & Creamy Dressing image

The best part? It has a thick creamy oil-free dressing & it's loaded with nutrition! Tweaked from the original recipe from Whole Foods. TIP: Toast 1/2 cup or more of walnuts a day or two ahead of time for this recipe. From Happy Healthy Long Life.

Provided by Sharon123

Categories Apple

Time 33m

Yield 4-6

Number Of Ingredients 13

Ingredients

4 cups packed finely chopped raw kale (MUST use lacinato kale also known as dinosaur kale(it's long, dark green, with a pebbly texture)
1 large red apple, chopped (like Honeycrisp)
1 cup thinly sliced celery (if you choose to use it then cut down on the amount of apple you use) (optional)
1/4 cup walnuts, toasted and chopped (toast walnuts in a 350 degree oven for 6-8 minutes(and watch them carefully(they go from done to bur)
2 tablespoons raisins
2 tablespoons dried cranberries
1/2 chopped honeycrisp apple
1/4 cup walnuts, toasted and chopped (toast walnuts in a 350 degree oven for 6-8 minutes-and watch them carefully)
2 tablespoons raisins
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons fresh lemon juice
1/8 teaspoon sea salt

Steps:

Salad:.
Mix all the salad ingredients together.
Dressing:.
Put the 1/2 cup chopped apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, lemon juice, vinegar and salt. Purée until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combin.

Nutrition Facts : Calories 208.3, Fat 10.5, SaturatedFat 1, Sodium 189.2, Carbohydrate 28.7, Fiber 5, Sugar 14.8, Protein 5.3

RAW KALE SALAD WITH TAHINI DRESSING

Raw Kale Salad With Tahini Dressing image

I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 2-4

Number Of Ingredients 14

Ingredients

3 -4 cups raw kale, finely chopped
1/2-1 apple, chopped (I used fuji)
1/4 cup craisins (or more to taste)
1/4 cup toasted walnuts, coarsely chopped (optional)
1/4-1/2 cup carrot, grated (I chopped mine in the food processor)
1/2 cup celery, finely chopped (or sliced thin)
1/2 cup edamame beans (can also use garbanzo beans-optional)
1/4 cup mixed sprouts (of choice-optional-I used clover)
1/3 cup tahini (well stirred)
1/3 cup water (more or less depending on how thin you want your dressing)
1/4 cup fresh lemon juice (may add a little more to taste)
2 garlic cloves, minced
1/2-3/4 teaspoon sea salt
1 teaspoon honey (more or less to taste, may use other sweeteners)

Steps:

Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
Add desired amount of dressing to salad and toss to mix.
Enjoy!

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