Shredded Kale And Spinach Salad Food

SPINACH AND KALE SALAD WITH HONEY DIJON VINAIGRETTE

Steps:

• Either on a large serving platter or divided onto four dinner plates, arrange the spinach and kale and top with the remaining ingredients, up to the hemp seeds.
• In a small bowl or in a jar with a tight fitting lid, combine the dressing ingredients and either whisk or shake until emulsified.
• Top the salad with the dressing just before serving. Store any additional dressing covered in the fridge.

COLORFUL KALE AND SPINACH SALAD AND HOMEMADE DRESSING

Steps:

• Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
• Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.

SHREDDED KALE AND SPINACH SALAD

Steps:

• Dry fry the chopped hazelnuts in a frying pan until toasted. Ensure you keep stirring them around so that they do not burn.
• Place the garlic, salt, black pepper, olive oil, balsamic vinegar in a jar and shake well together.
• Finely thinly slice the curly kale and baby spinach, removing the stalks from the kale. Or use a food processor for this.
• Place the shredded greens into a large bowl, add the garlic marinade and small onion and mix together to ensure everything is coated with the marinade.
• Mix in the grated carrot, diced tomatoes, lemon juice, sultanas and toasted hazelnuts.

SHREDDED KALE SALAD

Steps:

• In a medium fry pan over medium heat cook bacon until brown and crispy. Remove bacon and place onto a plate lined with a paper towel.
• Pour off all but 2 tablespoons of the bacon fat from the pan. Turn down heat to low and whisk the balsamic vinegar into the bacon fat. Pour over kale. Season with salt and pepper. Toss to coat and set aside.
• In small nonstick fry pan over medium heat add butter and fry egg sunny side up.
• Transfer the kale to a serving dish and top with fried egg, orange segments, bacon and dollops of ricotta cheese.

KALE SALAD

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.

SHREDDED KALE SALAD WITH PINE NUTS, CURRANTS, AND PARMESAN RECIPE

Steps:

• Place currants and balsamic vinegar in medium microwave-safe bowl and cook in the microwave for 30 seconds to plump up the currants. Whisk in the honey. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. In a large bowl, toss the kale and pine nuts. Add the dressing with the currants to the shredded kale, little by little, until adequately dressed. Spoon out the currants if you have dressing left over. Return salad to refrigerator for at least 20 minutes and up to overnight to soften kale leaves. Serve, topped with grated parmesan.

SPINACH AND KALE SALAD

Steps:

• Heat the oil in a pan and cook red bell pepper, garlic, and kale about 5 minutes, covered. Add spinach, salt and black pepper, and cook about 5 minutes more. Stir in the balsamic vinegar. Serve hot.

BABY KALE AND BABY SPINACH SALAD RECIPE - (4.5/5)

Steps:

• Mix all vinaigrette ingredients in jar and shake. Can store in fridge for 3 weeks. Mix all salad ingredients and stir in half the vinaigrette or as desired. Serves 6 side salads.