Curried Kale Salad Recipes

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CURRIED RICE SALAD



Curried Rice Salad image

This rice salad has it all in the flavor and texture department. I love the nuttiness of the rice blend paired with the peppery arugula, tart apricots and sweet curry vinaigrette.

Provided by Kardea Brown

Categories     side-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup wild and long-grain rice blend
2 cups vegetable stock
Kosher salt and freshly ground black pepper
1/2 cup chopped dried apricots
1 large shallot, thinly sliced
2 tablespoons apple cider vinegar
1 teaspoon curry powder
1 teaspoon honey
6 tablespoons extra-virgin olive oil
3 cups baby arugula
1/2 cup toasted pine nuts
2 tablespoons chopped fresh mint

Steps:

  • Combine the rice, vegetable stock and 1/4 teaspoon salt in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the liquid is absorbed and the rice is tender, 40 to 45 minutes. Stir in the apricots and shallot during the last 5 minutes of cooking.
  • Spread the rice in a single layer on a parchment paper-lined rimmed baking sheet to cool to room temperature, about 30 minutes.
  • Make the vinaigrette: Whisk together the vinegar, curry powder, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Gradually whisk in the olive oil until combined.
  • Transfer the cooled rice to a serving bowl. Add the desired amount of the vinaigrette, then the arugula, pine nuts and mint, and toss to combine. Season with salt and pepper.

CURRIED KALE SALAD



CURRIED KALE SALAD image

Categories     Salad     Leafy Green     Vegetable     Side     No-Cook     Vegetarian     Quick & Easy     Salad Dressing

Number Of Ingredients 14

Dressing
8 cloves garlic
½ cup lemon juice
½ cup raw apple cider vinegar (Optional: 2 oz fig + 1 oz balsamic + 1 oz apple cider vinegar)
¾ cup olive oil
3 dates (remove pits)
2 teaspoons sweet curry powder
2 teaspoons cumin
½ teaspoon celery seed
2 teaspoons smoked paprika (Optional)
3 dashes ground Chipotle pepper (Optional)
1 tablespoon Nama Shoyu
Add all ingredients except olive oil in a blender until smooth. Then add olive oil while blender is
running.

Steps:

  • Fresh Kale 2 bunches of fresh kale, stems removed and chopped. 1 can sliced black olives sliced 4 chopped green onions ½ cup raw sunflower seed 4 radishes, sliced ½ pint grape tomatoes, sliced 1 red pepper, diced ½ cup currants (JD version) salt & pepper to taste Add ingredients into bowl. Pour on dressing and mix well to coat all ingredients. Let marinate in refrigerator for at least a few hours. Keeps well for at least 3 days because kale does not wilt.

CRUNCHY CURRIED KALE



Crunchy Curried Kale image

Excellent recipe to introduce kale, tempeh, and healthy foods to family and friends. My family loves it!

Provided by http://www.accountkiller.com/r

Categories     Side Dish     Vegetables     Greens

Time 50m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil, or as needed
10 ounces kale, chopped
1 tablespoon curry powder, or to taste
2 avocados - peeled, pitted, and sliced
1 (8 ounce) package tempeh, cut into cubes
5 small corn tortillas, cut into small triangles

Steps:

  • Heat olive oil in a large skillet over medium-low heat; add kale and curry powder. Cook and stir kale mixture in the hot oil until wilted, about 5 minutes. Add avocados, tempeh, and tortillas; cook and stir until dry, golden brown, and crunchy, 30 to 40 minutes.

Nutrition Facts : Calories 440 calories, Carbohydrate 36.3 g, Fat 29.2 g, Fiber 10.7 g, Protein 16.8 g, SaturatedFat 4.6 g, Sodium 58.1 mg, Sugar 1 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

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

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