Chefs Salad With Kale Recipes

CHEF'S SALAD WITH KALE AND POTATO CROUTONS

Chef's Salad with Kale and Potato Croutons image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

12 ounces medium red-skinned potatoes, cut into 1/2-inch wedges
2 tablespoons extra-virgin olive oil
Kosher salt
1/2 cup grated dill havarti cheese (about 2 ounces)
1 bunch scallions, chopped
1/2 cup mayonnaise
1/3 cup chili sauce
1 cup chopped half-sour pickles, plus 1 tablespoon pickle juice
1 5-ounce container baby kale (about 8 cups)
1/2 head iceberg lettuce, cut into 1-inch pieces
1 pint cherry tomatoes, halved
1/2 pound deli-sliced roast beef, torn
1/2 pound deli-sliced roast turkey, torn

Steps:

Preheat the oven to 425 degrees F. Toss the potatoes with the olive oil on a rimmed baking sheet; season with salt. Bake until the potatoes are browned on the bottom, about 10 minutes. Remove from the oven, flip the potatoes and sprinkle with the cheese and half of the scallions. Return to the oven and continue baking until the potatoes are golden brown and crisp, 6 to 7 more minutes. Remove from the oven and toss to coat the potatoes in the melted cheese.
Meanwhile, make the dressing: Whisk the mayonnaise with the chili sauce, the remaining scallions, half of the pickles, and the pickle juice. Toss the kale and iceberg lettuce with half of the dressing in a large bowl. Divide among bowls and top with the tomatoes, roast beef, turkey, potatoes and the remaining pickles. Serve with the remaining dressing.

Nutrition Facts : Calories 580 calorie, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 85 milligrams, Sodium 2070 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 30 grams

KALE AND FETA SALAD

Kale and Feta Salad image

I've been making variations of this salad for years. I recently learned how to massage the kale and it makes a huge difference. I had a friend ask for my recipe and I realized I don't have one. This is my first attempt at writing a recipe, so please let me know how it works out! I like to change up the ingredients: sometimes a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Great as a side dish or by itself the next day for lunch!

Provided by Leslie

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 7

Ingredients

1 bunch kale, large stems discarded, leaves finely chopped
½ teaspoon salt
1 tablespoon apple cider vinegar
1 apple, diced
⅓ cup feta cheese
¼ cup currants
¼ cup toasted pine nuts

Steps:

Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 12.4 g, Cholesterol 9.3 mg, Fat 4.8 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 287.4 mg, Sugar 5.4 g

MAUI KALE SALAD WITH SWEET ONION DRESSING

Maui Kale Salad With Sweet Onion Dressing image

A crowd-pleasing sweet onion dressing, spicy-sweet roasted peanuts, and crunchy potato chips make this kale and cabbage salad one to beat.

Provided by Sheldon Simeon

Categories Salad Picnic Kale Cabbage Peanut Potato Cranberry Quick & Easy Onion Hawaii Soy Free Dairy Free Wheat/Gluten-Free Vegan Vegetarian

Yield 4-6 servings

Number Of Ingredients 7

Ingredients

2 large bunches kale, rinsed and roughly chopped (remove any midribs and stems if they're too tough)
½ medium head green cabbage, cored and thinly sliced
½ cup sweetened dried cranberries
½ cup Sweet Onion Dressing
1 cup crushed potato chips (Maui onion flavor preferred)
¾ cup roughly chopped Kim Chee Peanuts
Kosher salt

Steps:

In a large bowl, combine the kale, cabbage, cranberries, and sweet onion dressing. Toss to coat and mix thoroughly, using your hands if desired. Transfer to the fridge and let chill for at least 15 minutes.
When ready to serve, add the potato chips and peanuts and toss to combine. Season with a pinch of salt, if needed.

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