Kale Or Spigarello Salad Recipes

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KALE AND GORGONZOLA SALAD



Kale and Gorgonzola Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup fresh lemon juice (about 1 large lemon)
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 ounces double-smoked bacon, cut into 1/3-inch pieces
1 pound Brussels sprouts, trimmed and finely shredded
1 bunch Tuscan kale, stems removed and discarded, leaves thinly sliced
1 bunch Tuscan kale, stems removed and discarded, leaves thinly sliced
1 head Belgian endive, shredded
1/3 cup sliced almonds, toasted
1/3 cup crumbled gorgonzola

Steps:

  • For the dressing: In a small bowl, whisk together the lemon juice, Dijon and olive oil until smooth. Season with salt and pepper.
  • For the salad: In a medium saute pan over medium-high heat, cook the bacon until crisp. Using a slotted spoon, remove the crisped bacon onto a paper-towel-lined plate. Set aside to drain.
  • Place the Brussels sprouts, kale, endive, bacon and almonds in a salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

LEMON-GARLIC KALE SALAD



Lemon-Garlic Kale Salad image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Categories     dinner, lunch, quick, salads and dressings

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 7

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

  • In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
  • In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
  • Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
  • Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams

COLORFUL KALE AND SPINACH SALAD AND HOMEMADE DRESSING



Colorful Kale and Spinach Salad and Homemade Dressing image

I made this because of my husband. He wanted kale in a salad. The rest of the veggies I just happen to have on hand. It became an instant favorite to my husband. Hope you enjoy it as he does!!! You could also use distilled vinegar instead of balsamic. Tweak it to your liking and have fun with it.

Provided by Kim Vanburen

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 13

½ bunch kale - stems removed and discarded, leaves torn into bite-size pieces
½ bunch fresh spinach, torn
½ head romaine lettuce, torn
1 large carrot, diced
1 large cucumber, diced
½ red bell pepper, diced
½ cup balsamic vinegar
½ cup extra-virgin olive oil
1 tablespoon lemon juice
1 pinch sea salt
1 pinch ground black pepper
1 pinch garlic powder
1 pinch lemon pepper

Steps:

  • Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
  • Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.

Nutrition Facts : Calories 227.8 calories, Carbohydrate 12.7 g, Fat 19.3 g, Fiber 2.8 g, Protein 3 g, SaturatedFat 2.7 g, Sodium 147.3 mg, Sugar 5.3 g

STRAWBERRY KALE SALAD



Strawberry Kale Salad image

This fresh, zingy salad is super easy and always a crowd-pleaser! The sliced strawberries and fresh mint give it an extra summery feel, and crumbled bacon and toasted almonds add the perfect amount of crunch. -Luanne Asta, East Hampton, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 11

1/2 cup olive oil
1/3 cup cider vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
1 bunch kale (about 12 ounces), trimmed and chopped (about 14 cups)
2 cups sliced fresh strawberries
3/4 pound bacon strips, cooked and crumbled
1/4 cup minced fresh mint
1 cup crumbled feta cheese
1/4 cup slivered almonds, toasted

Steps:

  • For dressing, whisk together first 5 ingredients., To serve, place kale, strawberries, bacon and mint in a large bowl; toss with dressing. Sprinkle with cheese and almonds.

Nutrition Facts : Calories 231 calories, Fat 19g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 399mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

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