KALE TABBOULEH WITH QUINOA
I got this recipe from a good friend. I absolutely love it. It is a refreshing and surprisingly healthy salad. You can have it as a side dish, or, for a heartier meal, throw some grilled chicken on it and enjoy! The salad can be eaten right away or kept in the fridge for up to three days. If you make it in advance, toss the salad again before serving to redistribute the juices.
Provided by Wind5495
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Starting at the leafy top, cut parsley and kale perpendicular to the stems in 1/2- or 1/4-inch cuts until you reach the point where there's nothing left but stems. Discard stems. Chop the pile of greens on your board with a knife or cleaver until the pieces of parsley and kale are no larger than 1/4 inch. It should be pretty fine, but you don't want it to turn into a paste. Transfer parsley and kale to a large mixing bowl. Toss quinoa, grape tomatoes, cucumber, and shallot with the parsley and kale.
- Whisk lemon juice, olive oil, and salt together in a small bowl; drizzle over the salad and toss to coat.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 14.3 g, Fat 5.5 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 28.6 mg, Sugar 1 g
KALE TABBOULEH SALAD
Kale Tabbouleh Salad is a modern twist on the traditional Middle Eastern recipe, using kale instead of parsley along with tomatoes, bulgur, mint, lemon and olive oil
Provided by Yumna Jawad
Categories Salads
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together olive oil and lemon juice until well combined. Then add the bulgur to the dressing and let it soak until it's soft and plumped, about 15 minutes.
- Place the kale, tomatoes, green onions and mint in a large bowl. Season with salt and pepper. Pour the bulgur and dressing mixture over. Gently toss to combine.
- Serve at room temperature or cold.
Nutrition Facts : Calories 289 kcal, Carbohydrate 11 g, Protein 2 g, Fat 27 g, SaturatedFat 4 g, Sodium 157 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
BULGUR AND KALE CASSEROLE
This comforting kale and bulgur casserole is modeled on the casserole I made a few weeks ago for Recipes for Health, with eggplant and bulgur.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 1h40m
Yield Serves 6 to 8
Number Of Ingredients 23
Steps:
- Make the tomato sauce. Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice. Turn the heat up to medium-high and cook until the tomatoes are bubbling. Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30 minutes. Taste and adjust seasoning. Remove from the heat. If your sauce is chunky, put through a food mill or pulse in a food processor fitted with the steel blade. Set aside.
- Meanwhile, blanch the kale in salted boiling water for 4 minutes or steam for 5 to 8 minutes, until tender. Rinse with cold water and squeeze dry. Chop fine (you can do this by pulsing in a food processor fitted with the steel blade.)
- Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. When it begins to smell fragrant, in about 30 seconds, stir in the chopped kale. Toss together and season to taste with salt and freshly ground pepper. Stir in the bulgur and dill, combine well and remove from the heat.
- Preheat the oven to 350 degrees Fahrenheit. Oil a 3-quart baking or gratin dish. Spoon a small amount of tomato sauce on the bottom of the dish, and spoon in the bulgur and kale. Spread in an even layer. Sprinkle 2 tablespoons of the Parmesan on top and cover with the remaining tomato sauce, spread in an even layer.
- Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan. Season with salt, pepper and paprika. Spoon over the tomato sauce and spread in an even layer. Sprinkle the remaining Parmesan on top. Place in the oven and bake 30 to 35 minutes, until golden. Remove from the heat and let sit for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 5 grams, Carbohydrate 34 grams, Fat 9 grams, Fiber 9 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 745 milligrams, Sugar 9 grams, TransFat 0 grams
KALE TABBOULEH
Here's the thing about tabbouleh salad: Most of the ones I've had invert my preferred proportion of bulgur to parsley. What you usually get is a bowl of tabbouleh studded with bits of parsley. I like a salad that is mostly parsley, studded with grains of tabbouleh. I pictured a generous ratio of green to tan, but with kale standing in for parsley. It has a hint of parsley's pleasing bitterness, but is far milder, which means that this tabbouleh salad didn't have to be just a side dish, one best eaten in small portions. Instead, I could eat a whole bowl of it - a dream for a raw kale devotee.
Provided by Melissa Clark
Categories easy, quick, salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cook bulgur according to package instructions. Cool.
- In a small bowl, whisk together lemon juice, shallot, cumin and salt. Whisk in olive oil.
- In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 335 milligrams, Sugar 3 grams
KALE & BULGUR TABBOULEH WITH YOGURT DRESSING
A low-calorie bulgur wheat salad that's rich in iron, folate, fibre and calcium - as tasty as it is good for you!
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 15
Steps:
- Put the bulgur in a medium bowl and pour over 125ml boiling water. Mix well, cover the bowl with cling film and leave for 10-15 mins until al dente.
- Bring a pan of water to the boil and add the eggs. Cook for 6 mins, then place in cold water until cool. Peel and cut in half. Put the dressing ingredients in a food processor or blender with 2 tbsp water and some salt. Blend until smooth.
- Break up the bulgur with a fork and add the remaining ingredients, except the eggs. Toss with the dressing, then top with the eggs to serve.
Nutrition Facts : Calories 481 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 26 grams protein, Sodium 0.5 milligram of sodium
BEST KALE SALAD DRESSING
This is the very BEST kale salad dressing recipe ever. I know that is a big claim, but I've been told it so many times and by so many people that it must be true. The honey helps balance kale's bitter flavor and the two types of vinegar (apple cider and balsamic) create an irresistible flavor.
Provided by Kristen Stevens
Categories Salad Dressing
Time 5m
Number Of Ingredients 7
Steps:
- Place all the ingredients into a 2-cup mason jar.
- Shake well until the ingredients are mixed together and the dressing is creamy.
Nutrition Facts : ServingSize 1 tablespoon, Calories 63 kcal, Carbohydrate 4 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 5 g
GRILLED SALMON KEBABS WITH KALE TABBOULEH
Salmon is not only the perfect foil for a fresh tabbouleh salad, but it's also hearty enough to withstand skewering and grilling, and won't flake apart as easily as leaner white fish. This dish packs the punch of two major superfoods: omega-3 rich salmon and vitamin-loaded kale.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bulgur as the label directs. Meanwhile, toss the kale, tomatoes, scallions, mint, 2 tablespoons lemon juice and 4 teaspoons olive oil in a large bowl. Fluff the bulgur and stir into the kale mixture. Cover with plastic wrap and refrigerate while you prepare the kebabs.
- Preheat the grill or a grill pan over medium-high heat. Whisk the remaining 2 teaspoons olive oil, the cumin and 1/2 teaspoon each salt and pepper in a medium bowl. Add the salmon chunks, tossing well to coat. Thread the salmon onto 8 skewers. (If using wooden skewers, soak them in water first for about 20 minutes.) Oil the grill grates; grill the kebabs, turning, until the fish is opaque, 6 to 8 minutes.
- While the fish cooks, stir together the yogurt, cucumber and remaining lemon juice (about 1 tablespoon); season with salt and pepper. Divide the tabbouleh and salmon kebabs among plates; serve with the yogurt sauce and lemon wedges.
Nutrition Facts : Calories 460, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 434 milligrams, Carbohydrate 38 grams, Fiber 8 grams, Protein 46 grams, Sugar 4 grams
BULGUR TABBOULEH SALAD
My sister (Sky Hostess) gave me this recipe. It's delicious and you can add whatever veggies you like! All vegetable amounts are approximate. Use as much as you prefer. Salt and pepper if you like.
Provided by LK Devildog
Categories Grains
Time 1h5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil the water and then pour over the bulgur wheat.
- Cover and allow to sit for about 1 hour.
- Add lime juice and olive oil, then refrigerate.
- Once chilled add the veggies and cumin.
- Stir gently and serve chilled.
- All vegetable amounts are appoximate. Use however much you prefer.
Nutrition Facts : Calories 236.3, Fat 17.9, SaturatedFat 4.7, Cholesterol 16.7, Sodium 234.4, Carbohydrate 15.9, Fiber 3.8, Sugar 3.8, Protein 5.2
TABOULI - PERFECT DRESSING
This recipe came from a friend's cook book. Over here in Australia there are plenty of Lebanese restaurants, and we had just got back from a part of Canada, where there didn't seem to be any. I was desperate for a good tabbouli recipe, and this one - the dressing in particular, is spot on every time.
Provided by DexterandLiz
Categories Onions
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and chop mint and parsley and lettuce (draining well). Mix together.
- Chop spring onions and tomatoes and olives and add to mixture.
- Drain as much moisture out of bulgur as possible and add to salad mix.
- In a separate bowl mix dressing. I really recommend you use the quantities above, then check seasoning before pouring it over the salad.
- Enjoy!
- If you don't have bulgur (or bourghul), you can used some cous cous which has soaked in chicken stock. It has the same over all effect, but doesn't have the crunch.
Nutrition Facts : Calories 374.1, Fat 31.4, SaturatedFat 4.3, Sodium 656, Carbohydrate 22.1, Fiber 7, Sugar 2.8, Protein 5.3
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