Mediterranean Kale Salad Recipes

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MEDITERRANEAN KALE



Mediterranean Kale image

Delicious.

Provided by Julia Phillips

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 6

Number Of Ingredients 7

12 cups chopped kale
2 tablespoons lemon juice
1 tablespoon olive oil, or as needed
1 tablespoon minced garlic
1 teaspoon soy sauce
salt to taste
ground black pepper to taste

Steps:

  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
  • Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.

Nutrition Facts : Calories 91.1 calories, Carbohydrate 14.5 g, Fat 3.2 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 0.4 g, Sodium 107.8 mg, Sugar 0.2 g

MEDITERRANEAN KALE SALAD



Mediterranean Kale Salad image

Delicious, flavorful, gourmet Mediterranean kale salad.

Provided by Pitbbull87

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 14

2 cups water
1 cup red quinoa, or more to taste
1 pint cherry tomatoes
¼ cup butter
6 cloves garlic, finely chopped
1 shallot, finely chopped
2 lemon, juiced
½ cup finely grated Parmesan cheese
¼ cup olive oil
2 (15 ounce) cans chickpeas, rinsed and drained
3 ½ bunches kale, leaves stripped from stems and coarsely chopped
1 red bell pepper, chopped
1 (6.5 ounce) jar artichoke hearts, drained, or to taste
½ cup crumbled feta cheese

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.
  • Heat butter in a skillet over medium-high heat. Saute garlic and shallot in the hot butter with lemon juice until softened, about 5 minutes. Remove from heat.
  • Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.
  • Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.

Nutrition Facts : Calories 471.2 calories, Carbohydrate 59.8 g, Cholesterol 33.7 mg, Fat 21 g, Fiber 11.4 g, Protein 19.1 g, SaturatedFat 8.2 g, Sodium 733.7 mg, Sugar 1.5 g

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