Johns Home Style Kale Salad Recipes

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KALE SALAD



Kale Salad image

Delicious kale salad pairs well with just about everything!

Provided by tipsuda

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

½ cup lemon juice
1 tablespoon canola oil
1 tablespoon olive oil
1 teaspoon white sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1 bunch kale, cut into bite-size pieces
1 large tomato, seeded and diced
½ cup roasted sunflower seeds
½ cup dried cranberries

Steps:

  • Whisk lemon juice, canola oil, olive oil, sugar, salt, and black pepper in a large bowl. Add kale, tomato, sunflower seeds, and cranberries; toss to combine.

Nutrition Facts : Calories 182 calories, Carbohydrate 29.1 g, Fat 7.8 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 341.6 mg, Sugar 12.7 g

JOHN'S HOME-STYLE KALE SALAD



John's Home-Style Kale Salad image

This is a great no-meat alternative meal. I crave this salad weekly. The oil to salad or lemon to oil ratios are the trick. Master these and you've got something.

Provided by MarleneC

Categories     Kale Salad

Time 50m

Yield 3

Number Of Ingredients 8

½ cup olive oil
4 cloves garlic, minced
3 slices pumpernickel bread, cut into strips
ground black pepper to taste
6 large kale leaves, cut into small pieces
2 ½ ounces grated Romano cheese
½ pint grape tomatoes, halved
½ large lemon, juiced, or more to taste

Steps:

  • Whisk olive oil and garlic together in a bowl; let rest until flavors blend, at least 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Spread bread strips out onto a baking sheet and season with black pepper.
  • Bake bread in the preheated oven until toasted, about 5 minutes.
  • Combine kale leaves, toasted bread, Romano cheese, and tomatoes in a large bowl. Pour olive oil mixture and lemon juice over the top; toss to coat completely.

Nutrition Facts : Calories 562.7 calories, Carbohydrate 30.2 g, Cholesterol 24.6 mg, Fat 44.9 g, Fiber 4.7 g, Protein 14.2 g, SaturatedFat 9 g, Sodium 544.9 mg, Sugar 0.6 g

GRILLED PORK AND PEACH SALAD



Grilled Pork and Peach Salad image

Summer is perfect for salads and grilling. Summer is also perfect for peaches, and this salad combines all three! Serve as a light entree with a crusty bread.

Provided by Bibi

Categories     Beef and Pork Salads

Time 38m

Yield 4

Number Of Ingredients 17

¾ cup extra-virgin olive oil
¼ cup good-quality balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons minced fresh ginger root
½ teaspoon minced garlic
¼ teaspoon cayenne pepper, or to taste
½ teaspoon salt, divided, or to taste
¼ teaspoon ground white pepper, or to taste
1 tablespoon vegetable oil, or more as needed
½ teaspoon smoked paprika
½ teaspoon granulated garlic
¼ teaspoon ground black pepper
1 pound pork tenderloin, cut crosswise into 1/2-inch thick slices
3 medium (blank)s fresh peaches - pitted, skinned, and sliced
1 bunch kale, stems removed and discarded
1 cup matchstick-cut carrots
1 cup fresh blueberries

Steps:

  • Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
  • Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
  • When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
  • While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
  • Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
  • Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
  • Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
  • Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
  • Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.

Nutrition Facts : Calories 671 calories, Carbohydrate 28.2 g, Cholesterol 73.7 mg, Fat 50.5 g, Fiber 4.3 g, Protein 28 g, SaturatedFat 7.9 g, Sodium 474.8 mg

WORLD'S BEST KALE SALAD



World's Best Kale Salad image

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 10

1/2 cup olive oil
3 tablespoons lime juice
2 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon pepper
1 bunch kale (about 12 ounces), trimmed and chopped (about 14 cups)
1/2 cup sliced almonds, toasted
1/2 cup dried cranberries
1/2 cup shredded Parmesan cheese
1/2 cup crumbled blue cheese

Steps:

  • In a small bowl, whisk the first 5 ingredients. Place kale in a large bowl. Drizzle with dressing; toss to coat. Top with remaining ingredients.

Nutrition Facts : Calories 181 calories, Fat 14g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 183mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

JOHN'S HOME-STYLE KALE SALAD



John's Home-Style Kale Salad image

This is a great no-meat alternative meal. I crave this salad weekly. The oil to salad or lemon to oil ratios are the trick. Master these and you've got something.

Provided by MarleneC

Categories     Kale Salad

Time 50m

Yield 3

Number Of Ingredients 8

½ cup olive oil
4 cloves garlic, minced
3 slices pumpernickel bread, cut into strips
ground black pepper to taste
6 large kale leaves, cut into small pieces
2 ½ ounces grated Romano cheese
½ pint grape tomatoes, halved
½ large lemon, juiced, or more to taste

Steps:

  • Whisk olive oil and garlic together in a bowl; let rest until flavors blend, at least 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Spread bread strips out onto a baking sheet and season with black pepper.
  • Bake bread in the preheated oven until toasted, about 5 minutes.
  • Combine kale leaves, toasted bread, Romano cheese, and tomatoes in a large bowl. Pour olive oil mixture and lemon juice over the top; toss to coat completely.

Nutrition Facts : Calories 562.7 calories, Carbohydrate 30.2 g, Cholesterol 24.6 mg, Fat 44.9 g, Fiber 4.7 g, Protein 14.2 g, SaturatedFat 9 g, Sodium 544.9 mg, Sugar 0.6 g

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