Creamy Kale And Broccoli Salad Recipes

CREAMY KALE AND BROCCOLI SALAD

Creamy Kale and Broccoli Salad image

Enjoy different textures and tastes in our Creamy Kale and Broccoli Salad recipe. Our Creamy Kale and Broccoli Salad with carrots, green onions and almonds is sure to add some colorful variety to your table.

Provided by My Food and Family

Categories Superfood Recipes

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 cups chopped broccoli florets
1 carrot, shredded
2 green onions, sliced
3/4 cup KRAFT Lite Ranch Dressing
6 cups loosely packed chopped baby kale
1/4 cup sliced almonds

Steps:

Combine first 4 ingredients in large bowl.
Refrigerate 1 hour.
Add kale and nuts just before serving; mix lightly.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

CREAMY KALE SALAD

Creamy Kale Salad image

I have kale coming out of my ears from the garden, so I was looking for another way to eat this most revered food. My cousin Pam helped me come up with the recipe, and it is delicious. It was even better the next day!

Provided by QueenDump&Pour

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 8

Ingredients

4 cups chopped kale (ribs removed)
¼ cup chopped red onion
3 tablespoons raisins
½ cup plain Greek-style yogurt
¼ cup mayonnaise
2 teaspoons sugar
1 lemon, zested and juiced
3 tablespoons sunflower seeds

Steps:

Mix kale, red onion, and raisins in a large bowl.
Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 10.7 g, Cholesterol 3.5 mg, Fat 6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 65.2 mg, Sugar 4.7 g

CREAMY BROCCOLI SALAD

Creamy Broccoli Salad image

This scrumptious salad is the best tasting broccoli salad, and the dressing really makes it.

Provided by Mark Simma

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

8 slices bacon
1 pound fresh broccoli, cut into florets
½ small red onion, chopped
1 cup shredded mozzarella cheese
½ cup mayonnaise
¼ cup white sugar
1 tablespoon white wine vinegar

Steps:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
Mix bacon, broccoli, onion, and mozzarella cheese in a bowl.
Whisk mayonnaise, sugar, and vinegar in a small bowl until sugar dissolves and dressing is smooth; pour over broccoli mixture. Toss to coat.

Nutrition Facts : Calories 305.6 calories, Carbohydrate 15.2 g, Cholesterol 32.4 mg, Fat 22.9 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 5.8 g, Sodium 527.2 mg, Sugar 10.3 g

KALE PASTA SALAD

Kale Pasta Salad image

Great side dish! Or, add shrimp and make this kale pasta salad a complete meal. Loaded with your favorite veggies and plenty of flavor, too.

Provided by Allrecipes

Categories Pasta Salad

Time 40m

Yield 8

Number Of Ingredients 0

Ingredients

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta well.
Combine pasta, kale, carrots, cherry tomatoes, olives, cucumber, bell pepper, and shallot in a bowl. Stir together Greek dressing and mayo in a bowl and drizzle over salad. Mix until well combined.

BROCCOLI SALAD WITH SHREDDED KALE, DRIED CHERRIES AND WALNUTS

Broccoli Salad with Shredded Kale, Dried Cherries and Walnuts image

My take on the classic broccoli salad uses the entire veggie, from florets to stem. Both get tossed with curly kale, toasted walnuts, dried cherries and a light, creamy dressing. It's perfect for barbecues and picnics throughout spring and summer.

Provided by Megan Mitchell

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 1/2 cups walnuts
1 large head broccoli
1 bunch curly kale, washed and patted dry
1 cup dried tart cherries, roughly chopped
1/4 cup minced chives
1/4 cup minced dill
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup apple cider vinegar
3 tablespoons orange blossom honey
2 tablespoons poppy seeds
Kosher salt and freshly cracked black pepper

Steps:

Put the walnuts in a medium nonstick skillet over medium-low heat and cook, tossing frequently, until golden brown and fragrant, 8 to 10 minutes. Transfer to a plate, let cool, then roughly chop and set aside.
Separate the broccoli florets from the stem. Thinly slice the florets and transfer to a large bowl. Use a spiralizer to slice half of the stem into small half-moon chips and slice the remaining half of the stem into round chips. Transfer to the same large bowl and set aside.
Strip the kale leaves from the ribs. Discard the ribs or save for another use. Roughly chop the leaves into small pieces and add to the bowl with the broccoli along with the walnuts, dried cherries, chives and dill.
Whisk together the mayonnaise, sour cream, vinegar, honey, poppy seeds, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl until smooth. Pour over the veggies and toss to coat. Serve immediately or refrigerate until chilled and the flavors meld, 30 minutes.

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