KALE CAESAR SALAD
Steps:
- Combine all dressing ingredients until smooth.
- Wash kale and dry well. Gently "massage" the kale with your hands until the leaves are somewhat softened and a darker green. While this is optional, it makes for a more tender leaf.
- In a large salad bowl, combine kale and croutons. Top with dressing as desired and toss to combine.
- Sprinkle with ⅓ cup parmesan cheese and bacon bits.
Nutrition Facts : Calories 583 kcal, Carbohydrate 11 g, Protein 11 g, Fat 55 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 48 mg, Sodium 863 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
KALE CAESAR SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the dressing: Whisk together the mayonnaise, lemon juice, Parmesan, olive oil, mustard, anchovy paste, pepper, salt and garlic in a large bowl. Set aside to let the flavors marry.
- For the salad: Heat a large skillet over medium heat. Add the oil and heat another 30 seconds, then add the bread cubes. Cook, tossing often, until the bread cubes are beginning to brown and get crispy, about 6 minutes. Season with the salt and 2 tablespoons Parmesan and cook until the cubes are evenly golden and crispy, another 3 minutes. Remove to a paper towel-lined plate and reserve.
- Add the baby kale to the bowl with the dressing. Toss gently to coat. Add the toasted bread and the remaining 1/4 cup Parmesan to the salad and toss once again.
CAESAR VEGGIE PASTA SALAD
This Caesar salad-inspired pasta salad uses kale and shaved Brussels sprouts. To soften your Brussels sprouts, coat them in the vinaigrette dressing and have them sit for a while before serving. Adding your crushed pita chips and shaved Parmesan right at the end also adds a nice crunch!
Provided by Food Network Kitchen
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss one 10-ounce bag shredded Brussels sprouts and kale salad mix with 8 ounces cooled cooked bow-tie pasta. Drizzle with 3/4 cup Caesar vinaigrette and toss. Add 2 cups crushed pita chips and 2 ounces shaved Parmesan just before serving.
CAESAR PASTA SALAD
Provided by Sandra Lee
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water.
- In a large bowl, combine the Caesar dressing, lemon zest, lemon juice, parsley, Parmesan and pepper. Add the croutons, and cooked cooled pasta. Mix until all of the pasta is coated with the dressing. Transfer to a serving bowl and serve. This pasta salad can be made a day ahead, just reserve the croutons and add them 15 minutes before you are ready to serve.
KALE-ROMAINE CAESAR SALAD
Caesar salad, done right, is a bowl full of contrasts: cool, watery leaves against dry, crunchy croutons; sharp lemon against rich cheese, and biting garlic against soothing egg. Most recipes focus on flavor; this one also unlocks the Caesar's secrets of temperature, texture, heat and umami. Kale and romaine make an ideal combination of greens, but all romaine or all kale is fine: just stay away from tender, wilting leaves like mesclun and Bibb lettuce. Using strong greens also means that the salad can be tossed up to two hours before serving, as long as it is kept cold. We use an easy microwave method to poach the egg, but the more traditional saucepan will work, too.
Provided by Julia Moskin
Categories salads and dressings, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the croutons: Heat oven to 400 degrees. Pull the soft bread out of the center of the loaf, leaving the crust behind, and tear the soft bread into bite-size pieces. You should have about 3 cups. Spread pieces on a rimmed baking sheet and bake for about 12 minutes, until golden and crisp. Let cool.
- Prepare the kale: One large leaf at a time, use the tip of a small, sharp knife to cut along the sides of the tough center ribs. (Or, use your fingers to pull the leaves off the rib.) Pull out the rib and discard. When all leaves are trimmed, cut into bite-size pieces. (Do not shred.)
- Prepare the romaine: Cut large leaves crosswise into bite-size pieces. Leave inner leaves whole.
- Fill a sink or salad spinner with very cold water and submerge the leaves. Swish and let soak 5 to 10 minutes. Working in batches, lift out and drain on a kitchen towel, then dry in a salad spinner.
- Place a plastic bag filled with ice in the bottom of a salad bowl. Pile the washed leaves on top, cover with a damp kitchen towel and refrigerate until ready to serve.
- In a blender (or using a hand blender), combine the garlic, anchovies, mustard, a large pinch of salt, about a dozen grinds of black pepper, olive oil and lemon juice. Blend until smooth.
- Cook the egg: Poach in simmering water or in a microwave, until yolk is thickened but still runny. (To poach in a microwave, break egg into a glass bowl or measuring cup. Gently pour in warm water to cover the egg by about 1/2 inch. In bursts of 30 seconds or less, depending on microwave power, cook egg until white is just firm and yolk is thickened. Hold a slotted spoon over the sink and pour the egg and water into it, so the cooked egg is held in the spoon while the cooking water and any uncooked whites drain off.) Put the egg in the dressing and blend.
- Taste and adjust the seasonings with mustard, oil, lemon, salt and pepper. It should be pungent and sharp but not acidic. Blend again, transfer to a container with a tightfitting lid, and chill until ready to use.
- When ready to serve (or up to 2 hours beforehand), remove towel and ice from the bowl and fluff the greens. (If necessary, transfer to a larger bowl; you will need plenty of room for tossing.) Shake the dressing. To the greens, add half the croutons, half the dressing and half the cheese and toss well. Taste and toss with remaining dressing as needed. (If necessary, transfer the tossed salad back to the salad bowl.) Add remaining croutons. Sprinkle remaining grated cheese over the top and grind coarse pepper over that. Serve immediately (or refrigerate for up to 2 hours). Toss once more at the table.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 17 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams, TransFat 0 grams
CAESAR PASTA SALAD WITH KALE
Adding kale to this delicious summer salad gives a delicious and vibrant twist.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 4
Steps:
- Make pasta salad as directed on box.
- Stir in kale. Top with beans. Refrigerate 30 minutes before serving. Cover and refrigerate any remaining salad.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 10 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 0 g, TransFat 0 g
More about "caesar pasta salad with kale recipes"
KALE CAESAR PASTA SALAD - SHE LIKES FOOD
From shelikesfood.com
Cuisine AmericanTotal Time 30 minsCategory LunchCalories 490 per serving
- Bring a large pot of water to a boil, add pasta and cook according to package directions. Drain pasta and give a rinse in cold water. Add to a large mixing or serving bowl.
- Heat a large skillet over medium heat and add olive oil, chickpeas and spices. Stir and cook until chickpeas are crispy, about 10 minutes.
- Add the chickpeas to the pasta, along with all the other ingredients and mix well. Make sure everything is equally coated with dressing. Season with salt and pepper and top with grated parmesan cheese.
KALE CAESAR SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
CAESAR SALAD WITH TUSCAN KALE - THE WOKS OF LIFE
From thewoksoflife.com
KALE CAESAR PASTA SALAD - MIDWEST FOODIE
From midwestfoodieblog.com
KALE CAESAR SALAD RECIPE (5-INGREDIENTS) | KITCHN
From thekitchn.com
BEST KALE CAESAR PASTA SALAD RECIPE - GOOD …
From goodhousekeeping.com
KALE AND SALMON CAESAR SALAD RECIPE - BUDGET BYTES
From budgetbytes.com
CAESAR PASTA SALAD WITH KALE - THISFARMGIRLCOOKS.COM
From thisfarmgirlcooks.com
Estimated Reading Time 4 mins
- Combine the mayonnaise, Greek yogurt, lemon juice, garlic, Dijon mustard and Worcestershire sauce in a medium-sized bowl. Season with salt and black pepper and whisk to combine. Add grated Parmesan cheese and stir to combine. Slowly drizzle the olive oil into the dressing and whisk until thoroughly incorporated into the mixture. Taste and season with additional salt and black pepper, if desired. Cover and set aside.
KALE CAESAR PASTA SALAD | METRO
From metro.ca
4/4 (2)Total Time 27 minsServings 6-8
KALE CAESAR PASTA SALAD - THIS SAVORY VEGAN
From thissavoryvegan.com
KALE CAESAR SALAD RECIPE - LOVE AND LEMONS
From loveandlemons.com
THIS CAESAR PASTA SALAD FEATURES ALL THE BEST INGREDIENTS INCLUDING ...
From pinterest.se
KALE CAESAR SALAD - ITALPASTA LIMITED
From italpasta.com
KALE CAESAR PASTA SALAD RECIPE - OPRAH.COM
From oprah.com
34 SALAD RECIPES | OLIVEMAGAZINE
From olivemagazine.com
29 MAKE-AHEAD SALADS TO PACK FOR LUNCH OR BRING TO THE …
From epicurious.com
KALE CAESAR SALAD WITH CREAMY PARMESAN DRESSING RECIPE - SIMPLY …
From simplyrecipes.com
CAESAR PASTA SALAD • KROLL'S KORNER
From krollskorner.com
KALE CAESAR SALAD RECIPE - SERIOUS EATS
From seriouseats.com
TORTELLINI SALAD - BUDGET BYTES
From budgetbytes.com
PASTA CAESAR SALAD | RECIPE | CEASAR PASTA SALAD, SALAD DISHES, …
From pinterest.ca
15 HEALTHY SALAD DRESSING RECIPES YOU CAN MAKE IN MINUTES
From eatthis.com
CAESAR SALAD - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CREAMY KALE CAESAR PASTA SALAD RECIPE - TABLESPOON.COM
From tablespoon.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