Farmers Market Kale Salad Recipes

FARMERS MARKET KALE SALAD

Farmers Market Kale Salad image

Make and share this Farmers Market Kale Salad recipe from Food.com.

Provided by Jean R

Categories Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
8 ounces kale
1/4 cup golden raisin
1/4 cup toasted pine nuts

Steps:

Dressing: Whisk together the oil, lemon juice, syrup, mustard, red pepper, salt and black pepper (this can be done in the bowl the salad will be served in).
Salad: Rinse and dry kale in a salad spinner or kitchen towel. Remove and discard the tough stems from the kale. I fold the leaves in half and slice along the stem to seperate them from the leaf. Cut the leaves crosswise into 1/2 inch wide strips.
Assembly: Pour the dressing into a serving bowl and whisk well. Add the kale and toss to coat the leaves thouroughly with dressing. Garnish with rasins and nuts.

Nutrition Facts : Calories 183.4, Fat 13, SaturatedFat 1.4, Sodium 331.4, Carbohydrate 16.8, Fiber 1.9, Sugar 7.8, Protein 3.4

FARMER'S MARKET CHOPPED SALAD

Farmer's Market Chopped Salad image

Provided by Food Network

Number Of Ingredients 17

Ingredients

1 medium shallot, finely chopped
1 1/2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons olive oil
2 tablespoons plain nonfat yogurt
Salt and pepper to taste
1 medium head romaine lettuce, light green and white leaves only, finely chopped
1 bunch arugula, coarsely chopped
1 bunch watercress, leaves only, coarsely chopped
1 skinless medium whole chicken breast, cooked and diced into 1/4 inch pieces
1/2 medium red bell pepper, diced into 1/4- inch pieces
1/4 European cucumber, diced into 1/4-inch pieces
1/4 cup green zucchini, thinly sliced and grilled
1/4 cup yellow zucchini, thinly sliced and grilled
1 ear of white or sweet yellow corn, husked and shucked
1/4 cup coarsely shredded Parmesan (use a shredder or peeler)

Steps:

In a small mixing bowl, combine the shallot, vinegar, lemon juice, and mustard and whisk to combine. Slowly add the oil, whisking to incorporate. Add the yogurt, salt and pepper and blend well. Taste for seasoning. Combine all the salad ingredients in a large salad bowl. Add the dressing and toss until all the vegetables are well coated. Sprinkle with freshly ground pepper, if desired, and serve.
ADVANCED PREPARATION: The dressing can be prepared up to 1 day ahead and refrigerated. Whisk the dressing well before using. The salad can be prepared up to 2 hours ahead and refrigerated.

FARMERS MARKET QUINOA SALAD

Farmers Market Quinoa Salad image

Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.

Categories Herb Side Low Fat Kid-Friendly Quick & Easy High Fiber Lunch Pistachio Quinoa Broccoli Green Bean Pea Summer Healthy Vegan Sugar Snap Pea Bon Appétit Quick and Healthy Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 12

Ingredients

1/2 cup raw pistachios
8 ounces green beans and/or wax beans
4 ounces sugar snap peas
Kosher salt
1/2 cup coarsely chopped fresh tender herbs (such as parsley, chives, basil, tarragon, and dill)
1/3 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
Freshly ground black pepper
2 small or 1 large head of broccoli, florets chopped (about 1 1/2 cups)
2 cups pea shoots (tendrils)
1 cup cooked quinoa (from about 1/3 cup raw)

Steps:

Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
Meanwhile, cook green beans and sugar snap peas in a pot of salted boiling water until no longer raw but still very crunchy, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit until cold, about 3 minutes. Drain, pat dry, and thinly slice into bite-size pieces.
Blend herbs, oil, vinegar, mustard, and 2 tablespoons toasted pistachios in a blender, adding water by the tablespoonful if dressing is too thick, until smooth and the consistency of heavy cream. Season with salt and pepper.
Toss beans, peas, broccoli, pea shoots, quinoa, and remaining toasted pistachios in a medium bowl to combine. Drizzle salad with dressing and toss again to nicely coat everything; season with salt and pepper.

FARMERS MARKET GREENS

Farmers Market Greens image

We used strongly flavored wild greens because a mild salad would get lost with the rest of the menu. The dressing is a simple and classic vinaigrette.

Time 10m

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 tablespoon Champagne vinegar
1/2 tablespoon finely chopped shallot
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3/4 lb mixed baby greens such as kale, mizuna, tatsoi, mustard, arugula, and spinach (16 cups)
1 1/2 oz edible flowers (optional)

Steps:

Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers and toss until coated well.

SEATTLE'S FAVORITE KALE SALAD

Seattle's Favorite Kale Salad image

This is my interpretation of a wonderful, good-for-you kale salad originally prepared by Seattle's top natural foods grocery chain. The flavorful wild rice, kale, and veggie combination with a lemony dressing can be made year-round and earns raves whenever it's served. It also keeps wonderfully, so make it ahead with no hesitation.

Provided by ScandoGirl

Categories Kale Salad

Time 1h

Yield 12

Number Of Ingredients 12

Ingredients

½ cup freshly squeezed lemon juice
¼ cup extra-virgin olive oil
2 teaspoons Dijon mustard
salt and ground black pepper to taste
5 cups water
2 cups uncooked wild rice
1 teaspoon butter
4 cups finely sliced red cabbage
2 large red bell peppers - seeded, cored, and chopped
2 bulbs fennel, trimmed and chopped
2 bunches kale, leaves stripped from stems and torn into pieces
¼ lemon, juiced, or to taste

Steps:

Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 35.2 g, Cholesterol 0.9 mg, Fat 6 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 1 g, Sodium 102.6 mg, Sugar 3.2 g

FARMER'S MARKET CORN SALAD

Farmer's Market Corn Salad image

I love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. -Haras Cindie, Jupiter, Florida

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 medium ears sweet corn
3 tablespoons butter, melted
1/2 cup chopped cucumber
1/2 cup fresh or frozen shelled edamame, thawed
1/2 cup julienned radishes
1/4 cup fresh basil leaves, thinly sliced
DRESSING:
1/4 cup olive oil
3 tablespoons sherry vinegar
1 tablespoon white balsamic vinegar
1/2 teaspoon salt
Dash pepper

Steps:

Brush corn with butter. Grill corn, covered, over medium heat for 10-12 minutes or until lightly browned, turning and basting occasionally., Cut corn from cobs; transfer to a large bowl. Add vegetables and basil. In a small bowl, whisk dressing ingredients. Pour over vegetables; toss to coat.

Nutrition Facts :

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