Spicy Kale Salad Food

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SPICY KALE SALAD



Spicy Kale Salad image

A spicy twist on the traditional tomato and kale salad!

Provided by Mme Rocha

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 31m

Yield 2

Number Of Ingredients 10

3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon light soy sauce
½ cup halved cherry tomatoes
¼ cup shredded carrots
1 tablespoon canola oil
1 tablespoon pine nuts
1 tablespoon chipotle pepper flakes
2 cups baby kale, shredded

Steps:

  • Combine balsamic vinegar, olive oil, lime juice, and soy sauce in a small bowl. Add cherry tomatoes and carrots. Cover and set aside, letting tomatoes and carrots absorb the dressing for at least 15 minutes.
  • Heat a skillet over high heat. Add canola oil, pine nuts, and chipotle pepper flakes. Cook until pine nuts are crispy and covered with flakes, 1 to 2 minutes. Remove from heat and let cool.
  • Place kale in a serving bowl. Top with tomato-dressing mixture. Sprinkle toasted pine nuts and chipotle flakes on top.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 15.3 g, Fat 16.7 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 495.2 mg, Sugar 4.2 g

LEMON-GARLIC KALE SALAD



Lemon-Garlic Kale Salad image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Categories     dinner, lunch, quick, salads and dressings

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 7

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

  • In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
  • In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
  • Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
  • Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams

SPICY KALE CAESAR SALAD



Spicy Kale Caesar Salad image

Chopped serrano chiles give this crunchy salad its spicy zap of flavor. But don't worry-creamy Caesar dressing and crisp cucumbers cool the fire.

Provided by My Food and Family

Categories     Superfood Recipes

Time 20m

Yield 2 servings

Number Of Ingredients 9

2 cups loosely packed torn romaine lettuce
2 cups loosely packed torn stemmed kale leaves
1/2 lb. mixed red and white new potatoes, quartered, cooked and cooled
1/2 cup cucumber slices
2 hard-cooked eggs, sliced
1/2 cup sliced radishes
1/4 cup KRAFT Classic Caesar Dressing
1 serrano chile, thinly sliced
1/4 cup POLLY-O Shaved Parmesan Cheese

Steps:

  • Toss lettuce and kale with all remaining ingredients except chiles and cheese.
  • Place on 2 plates.
  • Top with chiles and cheese.

Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 210 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 17 g

SPICY SAUTEED KALE WITH LEMON



Spicy Sauteed Kale with Lemon image

Bright, bold flavors like chili peppers, lemon, and honey help make this side dish of sauteed kale a standout on the dinner table.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 7

1 tablespoon vegetable oil
1 Thai or jalapeno chile, thinly sliced
1 lemon, thinly sliced, seeds removed and slices quartered
1 tablespoon honey
2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
6 scallions, cut into 2-inch pieces
Coarse salt

Steps:

  • In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add scallions, season with salt, and cook 1 minute. Serve warm or at room temperature.

Nutrition Facts : Calories 68 g, Fat 3 g, Fiber 2 g, Protein 2 g

SPICY KALE CAESAR SALAD



Spicy Kale Caesar Salad image

Make and share this Spicy Kale Caesar Salad recipe from Food.com.

Provided by Food.com

Categories     Low Cholesterol

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 21

1 tablespoon vegetable oil
8 fresno bell peppers, chopped
1 red bell pepper, seeded and chopped
1/2 habanero pepper, chopped
4 garlic cloves, chopped
2 shallots, chopped
1/3 cup cider vinegar
2 tablespoons distilled white vinegar
1 tablespoon kosher salt
4 slices stale sourdough bread
extra-virgin olive oil, for drizzling
kosher salt
1 egg
1 tablespoon Dijon mustard
8 anchovies packed in oil, minced
2 garlic cloves, minced
1 lemon, zested and juiced
1/4-1/2 cup extra-virgin olive oil
kosher salt and freshly cracked black pepper
2 bunches kale, center ribs removed, leaves torn
1/2 cup freshly grated parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F.
  • For the hot sauce:.
  • Heat the vegetable oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes.
  • Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning.
  • For the croutons:.
  • Lay the sourdough slices out on a baking sheet. Drizzle the slices on both sides with olive oil and 2 tablespoons of the Fresno pepper hot sauce. Sprinkle with salt. Bake in the oven until toasted and dried out, flipping the slices halfway through, about 15 minutes total. When the toast slices have cooled, tear or crush them into rustic-looking croutons.
  • For the dressing:.
  • Bring a small pot of water to a boil. Gently lower the egg into the boiling water and cook for 1 minute. Remove the egg from the boiling water, run it under cold water, to stop the cooking and to allow you to handle the egg, and then separate the egg, reserving the yolk for your dressing. Discard the partially cooked egg white and shell.
  • In a mini food processor (or you can do it by hand), add the egg yolk, mustard, anchovy, garlic and lemon zest. Blend together. With the processor running, slowly drip in the olive oil to form a thick emulsion. Add some lemon juice, 2 tablespoons of the hot sauce, and some salt and pepper. Adjust the amounts depending on the flavor and consistency you would like.
  • Add the dressing to the kale in a large bowl, and massage it in with your clean hands. If you are serving right away, toss in the Parmesan and croutons, and check for final seasoning. If you're willing to wait, set the dressed kale aside in the refrigerator for 20 to 30 minutes, and then toss in the final garnishes right before serving. This salad actually gets better the longer it sits!
  • *Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Nutrition Facts : Calories 558.4, Fat 25.1, SaturatedFat 5.6, Cholesterol 64.3, Sodium 2673, Carbohydrate 65, Fiber 8.9, Sugar 9.6, Protein 22.8

SPICY CHICKEN, KALE, AND BROCCOLI SLAW SALAD



Spicy Chicken, Kale, and Broccoli Slaw Salad image

After an evening family workout, this kale and broccoli slaw salad answers the question, "What do I feel like making for dinner tonight?" Lazy, healthy, and quick, it is one of my husband's favorite composition salads.

Provided by Karen Barris Calabro

Categories     Main Dish Salads

Time 15m

Yield 8

Number Of Ingredients 16

1 pound cooked chicken breast, diced
1 head romaine lettuce, shredded
1 (8 ounce) package baby kale
½ medium head green cabbage, shredded
1 medium red bell pepper, thinly sliced
1 medium apple, thinly sliced
3 cups bean sprouts, or more to taste
2 cups broccoli slaw
1 cup sliced radishes
1 cup frozen shelled edamame, thawed
½ cup salted dry-roasted peanuts
Dressing:
1 cup peanut satay sauce
¼ cup sweet chili sauce
1 tablespoon toasted sesame oil
½ medium lime, juiced

Steps:

  • Combine chicken, romaine lettuce, kale, cabbage, bell pepper, apple, bean sprouts, broccoli slaw, radishes, edamame, and peanuts in a large bowl.
  • Whisk satay sauce, chili sauce, sesame oil, and lime juice together in a small bowl. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 31.8 g, Cholesterol 48.2 mg, Fat 14.5 g, Fiber 8.2 g, Protein 26.4 g, SaturatedFat 5.1 g, Sodium 444.7 mg, Sugar 15.7 g

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