Beet And Kale Salad With Apples And Creamy Tangy Dressing Recipes

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BEET AND KALE SALAD WITH APPLES AND CREAMY TANGY DRESSING



Beet and Kale Salad with Apples and Creamy Tangy Dressing image

This kale salad will make people swear you have a fancy personal chef. It's that good.

Provided by Christine Pittman

Time 20m

Number Of Ingredients 11

2 Tbsp. butter
2 Tbsp. water
3 Tbsp. cider vinegar
¼ cup sugar
1 tsp. prepared horseradish
a pinch of salt
1 cup mayonnaise
8 cups baby kale or dark salad green mix
1 RubyFrost apple, cored and sliced ¼ inch thick
1 (14.5 oz.) can sliced beets, drained and cut in half (or 3 fresh beets, peeled and simmered until tender and then sliced ¼ inch)
1 ounce Parmesan cheese or 2 ounces creamy goat cheese

Steps:

  • Melt the butter in a small saucepan over low heat. Stir in the water, vinegar, sugar, horseradish and salt. And the mayonnaise and stir until the sugar has dissolved, 1-2 minutes. Remove from heat.
  • Divide the kale or salad greens among 4 plates. Top with the apple slices and beets. Use a potato peeler to shave Manchego or Parmesan cheese over each salad or dollop each with some of the goat cheese. Drizzle each salad with 2 Tablespoons of the dressing. You will not use up all the dressing. Store the remainder in an airtight container for up to 2 weeks.

Nutrition Facts : Calories 335 calories, Sugar 16.1 g, Sodium 377.5 mg, Fat 26.1 g, SaturatedFat 6.3 g, TransFat 0.1 g, Carbohydrate 21.7 g, Fiber 4 g, Protein 5.3 g, Cholesterol 24.4 mg

BEET AND KALE SALAD



Beet and Kale Salad image

This salad has the beets and kale, of course, but also some crisp sweet apples, and the best creamy, tangy dressing on top. Who knew you could make something so sophisticated at home? Listen to me explain briefly about how to make this salad, with some great tips along the way, by clicking the play button below: [sc name="kalebeetsaladrotd"][/sc]

Provided by Christine Pittman

Categories     Side Dish

Time 20m

Number Of Ingredients 11

1 Tbsp. butter
1 Tbsp. water
1 and 1/2 Tbsp. cider vinegar
2 Tbsp. sugar
1/2 tsp. prepared horseradish
a pinch of salt
1/2 cup mayonnaise
8 cups baby kale or dark salad green mix
1 apple, cored and sliced ¼ inch thick
1 (14.5 oz.) can sliced beets, drained and cut in half (or 3 fresh beets, peeled and simmered until tender and then sliced ¼ inch)
1 oz. Parmesan cheese (or 2 oz. creamy goat cheese)

Steps:

  • Melt the butter in a small saucepan over low heat.
  • Stir in the water, vinegar, sugar, horseradish, and salt.
  • Add the mayonnaise and stir until the sugar has dissolved, 1-2 minutes. Remove from heat.
  • Divide the kale or salad greens among 4 plates. Top with the apple slices and beets.
  • Use a potato peeler to shave curls of Parmesan cheese over each salad or dollop each with some goat cheese.
  • Drizzle each salad with 2 tablespoons of the dressing.

Nutrition Facts : Calories 322 calories, Sugar 14.3 g, Sodium 376.2 mg, Fat 25.8 g, SaturatedFat 6.3 g, TransFat 0.1 g, Carbohydrate 19.2 g, Fiber 3.2 g, Protein 5 g, Cholesterol 24.3 mg

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