Kale And Beet Salad With Tahini Dressing Recipes

KALE SALAD WITH VEGETABLES AND TAHINI DRESSING

Kale Salad with Vegetables and Tahini Dressing image

Vegan salad with plant-based protein.

Provided by dwieberg

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 9

Ingredients

3 ounces baby kale
3 ounces great Northern beans, drained and rinsed
3 ounces carrots, chopped
4 ounces roasted red cabbage
1 tablespoon tahini
1 tablespoon balsamic vinegar
1 tablespoon water
¼ teaspoon Montana steak seasoning
1 ounce chopped pistachio nuts

Steps:

Combine kale, beans, carrots, and cabbage in a large bowl.
Whisk together tahini, balsamic vinegar, water, and steak seasoning in a cup until smooth. Drizzle dressing over salad and sprinkle with pistachios.

Nutrition Facts : Calories 235 calories, Carbohydrate 28.1 g, Fat 11.2 g, Fiber 7.5 g, Protein 10.1 g, SaturatedFat 1.5 g, Sodium 250.1 mg, Sugar 6.4 g

RAW KALE SALAD WITH TAHINI DRESSING

Raw Kale Salad With Tahini Dressing image

I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 2-4

Number Of Ingredients 14

Ingredients

3 -4 cups raw kale, finely chopped
1/2-1 apple, chopped (I used fuji)
1/4 cup craisins (or more to taste)
1/4 cup toasted walnuts, coarsely chopped (optional)
1/4-1/2 cup carrot, grated (I chopped mine in the food processor)
1/2 cup celery, finely chopped (or sliced thin)
1/2 cup edamame beans (can also use garbanzo beans-optional)
1/4 cup mixed sprouts (of choice-optional-I used clover)
1/3 cup tahini (well stirred)
1/3 cup water (more or less depending on how thin you want your dressing)
1/4 cup fresh lemon juice (may add a little more to taste)
2 garlic cloves, minced
1/2-3/4 teaspoon sea salt
1 teaspoon honey (more or less to taste, may use other sweeteners)

Steps:

Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
Add desired amount of dressing to salad and toss to mix.
Enjoy!

BEET AND KALE SALAD WITH GOAT CHEESE

Beet and Kale Salad with Goat Cheese image

Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 8

Ingredients

2 bunches baby red beets, scrubbed (8 total; greens reserved for another use)
2 bunches baby Chioggia beets, scrubbed (8 total; greens reserved for another use)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1 bunch Red Russian kale, trimmed and torn into pieces (7 cups)
1 tablespoon fresh lemon juice
4 ounces mild goat cheese

Steps:

Place beets in a large pot, and cover with water. Add enough salt so that the water tastes like the ocean, about 2 tablespoons. Cover, and bring to a boil. Reduce heat, and simmer until skins slip easily off beets, about 15 minutes. Drain. When cool enough to handle, peel beets. Cut red beets into quarters lengthwise and Chioggias into 1/2-inch rounds. Combine beets, 2 tablespoons oil, and the vinegar, and gently toss.
Place kale in a large bowl, and bruise very roughly with hands. Add 1 tablespoon oil, season with salt and pepper, and massage into leaves 1 minute. Add lemon juice, and toss.
To serve, make a bed of kale on a platter, and scatter beets on top. Crumble goat cheese into chunks, and scatter over salad. Season with pepper.

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