Crunchy Kale Salad With Orange Ginger Dressing Recipes

KALE QUINOA SALAD WITH ORANGE GINGER DRESSING

Kale Quinoa Salad with Orange Ginger Dressing image

This kale quinoa salad is topped with a flavorful orange ginger dressing to take it to the next level! It is the perfect thing to meal prep.

Provided by Elise Shivamber

Time 30m

Number Of Ingredients 14

Ingredients

1 Cup Uncooked Quinoa
2 Cups Water or Broth
2 Cups Kale (washed thoroughly)
2 TBSP Pumpkin Seeds
1 Orange (zested and juiced)
1 inch Ginger (minced)
2 Cloves Garlic (minced)
2 TBSP Coconut Aminos
1 TBSP Sesame Oil
1 TBSP Olive Oil (Extra Virgin)
1 TBSP Rice Wine Vinegar
1 TBSP Honey
1/4 TSP Salt
1/4 TSP Black Pepper

Steps:

Rinse the quinoa and then cook in vegetable broth (for more flavor) or water. I do 1 cup quinoa to 2 cups water or broth (1:2, just like rice) and add a pinch of salt. Bring to boil and then simmer for 20-minutes. Turn off heat.
Peel the ginger using a spoon by flicking the skin off. Mince the ginger and garlic. Zest the orange into a mason jar and juice the orange.
Massage the kale with 1 TSP of EVOO until it becomes soft.
Add all of the orange ginger dressing ingredients together into a mason jar and lightly sprinkle salt and pepper. Shake the jar (lid on!) until ingredients are mixed together.
If you're eating the salad right away, mix all of the salad ingredients together and pour the dressing on top. If you are meal prepping, mix the salad ingredients together and separate into the proper containers. Make sure to keep the dressing to the side until ready to eat.

Nutrition Facts : Calories 306 kcal, Carbohydrate 41 g, Protein 9 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Sodium 331 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING

Crunchy Cabbage Salad with Chicken and Orange Ginger Dressing image

Provided by Katie Lee Biegel

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

Breast meat of 1 store-bought rotisserie chicken
6 scallions, thinly sliced
1 red bell pepper, cored and thinly sliced lengthwise
1/2 small head napa cabbage, thinly sliced crosswise
1/2 small head iceberg lettuce, shredded
2 cups (about 4 ounces/115 grams) bean sprouts
One 8-ounce/227-gram can sliced water chestnuts, coarsely chopped
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup roasted unsalted peanuts or soybeans
1 cup crispy chow mein noodles
2 large navel oranges
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 small clove garlic, grated
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper

Steps:

For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.

CRUNCHY KALE SALAD WITH YOGURT VINAIGRETTE

Crunchy Kale Salad with Yogurt Vinaigrette image

Massaging the kale with olive oil softens the texture of the leaves, making them a perfect salad base. Granola gives the salad a pleasantly sweet crunch.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 4

Number Of Ingredients 11

Ingredients

1 bunch kale with stems removed
1/4 cup olive oil
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup Greek vanilla yogurt
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons coarse-grained Dijon mustard
1 teaspoon finely chopped garlic
1/4 cup Nature Valley™ oats 'n honey protein granola
1/4 cup dried cranberries

Steps:

In large bowl, mix kale, 1/4 cup olive oil and the salt. Massage with your hands 2 to 3 minutes or until kale softens slightly.
In blender or food processor, place Yogurt Vinaigrette ingredients. Cover; blend or process until smooth.
Divide kale among 4 plates. Drizzle with vinaigrette; top with granola and dried cranberries. Pass any remaining dressing.

Nutrition Facts : Calories 330, Carbohydrate 14 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 8 g, TransFat 0 g

HONEY-GINGER KALE SALAD

Honey-Ginger Kale Salad image

Made with honey and orange juice, this crunchy salad is surprisingly sweet.

Provided by ChefBillT

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

2 tablespoons cider vinegar
1 ½ tablespoons fresh orange juice
1 ½ teaspoons low-sodium soy sauce
1 ½ teaspoons honey
1 ½ teaspoons grated fresh ginger
2 tablespoons olive oil
2 (10 ounce) bunches lacinato kale, stems removed, leaves thinly sliced

Steps:

Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.

Nutrition Facts : Calories 89 calories, Carbohydrate 10 g, Fat 5.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 110.9 mg, Sugar 1.9 g

CRUNCHY KALE SALAD WITH ORANGE GINGER DRESSING

CRUNCHY KALE SALAD WITH ORANGE GINGER DRESSING image

Categories Salad Vegetable

Yield 4 people

Number Of Ingredients 15

Ingredients

4 large kale leaves
1/2 small head of red cabbage
2 kirby cucumbers
1/2 green apple
1 avocado
juice of half a lemon
1/4 cup chopped pecans
2 tbsp dried currants
2 tbsp freshly grated ginger
1 tbsp sesame seeds
2 tbsp sesame oil
Juice of half an orange
1 tsp soy sauce
1 tsp honey
1 tbsp rice vinegar

Steps:

1. Shred the kale and red cabbage. Add to your bowl. image 2. Quarter the cucumbers and slice them into small quarter slices. Julienne the green apple. Cube the avocado and scoop it into the salad. Sprinkle the lemon juice over the apple and avocado so they don't turn brown. image 3. Toast the sesame seeds in a 400 degree oven for 2-4 minutes, until toasty but not burnt. 4. Whisk together the orange juice, sesame oil, grated ginger, rice vinegar, soy sauce, and honey until well incorporated. Add the toasted sesame seeds. 5. Add the pecans and currants to the bowl, then pour the dressing over it and toss well in a large bowl. Dress the whole salad even if you're saving some for later because it ages well.

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