Kale Salad With Balsamic Dressing Recipes

KALE SALAD WITH BALSAMIC DRESSING

Kale Salad With Balsamic Dressing image

This easy kale salad comes together with dried cranberries, pine nuts, Parmesan, and a balsamic vinaigrette. No need to massage this make-ahead salad-the kale becomes tender as it rests before serving.

Provided by Elise Bauer

Categories Salad Make-ahead

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
1/3 cup pine nuts (can substitute slivered almonds)
1 pound fresh Lacinato kale (also called Tuscan kale or dinosaur kale), about 2-3 bunches, rinsed and patted dry
1/4 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon seasoned rice vinegar
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese, packed

Steps:

Toast the pine nuts: Heat a small skillet on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan. Cook, stirring occasionally, until lightly browned. Then remove to a bowl to allow to cool. Hint when toasting nuts: do not take your eyes off of them! Nuts can go from browned to burned very quickly.
Make the dressing: In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
Dress the kale and toss with nuts and cranberries: A half hour to an hour or two before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit.
Right before serving, stir in the grated Parmesan cheese

MARINATED KALE SALAD WITH INFUSED BALSAMIC GOLDEN RAISINS &

Marinated Kale Salad With Infused Balsamic Golden Raisins & image

I had been looking for a good marinated Kale salad but couldn't find one for me. Most of them have avocado but I'm not a big fan. This is my version of a Marinated Kale salad.

Provided by PopcornHols

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups fresh kale (Green Organic if Possible)
1 cup fresh kale (Red Organic if Possible)
1/3 cup grapeseed oil
1/2 cup lemon juice (fresh squeezed)
3 tablespoons raw honey
1 teaspoon sea salt
1 teaspoon pepper
1/3 cup golden raisin
1/2 cup balsamic vinegar (honey or pear infused)
1/2 cup walnuts

Steps:

First, take the golden raisins and pour them into a tupperware container with the pear infused balsamic vinegar and let them soak overnight. Make sure the vinegar covers the raisins completely.
Next, chop up the kale to small almost shredded like pieces. Sprinkle a little sea salt onto your hands and lightly massage the kale to start the wilting process. This will soften up the leaves a little bit. Next in another bowl wisk the maranade of grapeseed oil, lemon juice, honey, salt and pepper. Pour over the chopped kale greens. Cover and refrigerate overnight.
The next day, drain the remainder of the balsamic vinegar from golden raisins then and add them to the kale salad. Chop the walnuts and add them to the salad. Mix ingredients together serve and enjoy.

Nutrition Facts : Calories 267.8, Fat 18.8, SaturatedFat 1.8, Sodium 408.7, Carbohydrate 25, Fiber 1.8, Sugar 17.3, Protein 3.1

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