Power Packed Kale Cobb Salad Recipes

LOBSTER COBB SALAD

Lobster Cobb Salad image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 22

Ingredients

3 stalks celery, cut into 2-inch pieces
1 medium onion, quartered
8 sprigs thyme
1/4 cup white wine vinegar
Freshly ground black pepper
2 (1 1/2-pound) lobsters
1/2 pound bacon, chopped
6 hard-boiled eggs, chilled
1/2 pound haricots verts, end trimmed and cut into 1/4-inch pieces
2 ripe avocados
2 hearts romaine, trimmed, cut into 1/2-inch slices
1/2 pound yellow and red grape tomatoes, halved
4 ounces Roquefort, crumbled
Salt
Cobb Salad Dressing, recipe follows
1 shallot, finely chopped
2 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1 tablespoon sherry vinegar
1/3 cup walnut oil
1/2 cup vegetable oil
Salt and freshly ground black pepper

Steps:

Bring a large pot of water to a boil. Add the celery, onion, thyme, vinegar, and black pepper and boil for 10 minutes. Add the lobsters, cover, and simmer for 8 to 10 minutes, until shells are bright red and lobster is cooked through. Remove the lobsters from the water and immediately shock in ice water to stop the cooking. Shell the tail and the claws and cut the meat into 1/2-inch chunks. Reserve.
Cook the bacon until crisp. Drain on a paper towel lined plate and set aside.
Separate the egg whites from the yolks. Pass each separately through a medium strainer or food mill. Reserve.
Blanch the haricots verts in a small saucepan of salted boiling water for 1 minute. Drain and shock in ice water. Drain well and set aside.
Peel avocados, discard seeds, and cut into 1/2-inch chunks. Place in a bowl and cover with plastic wrap. Reserve.
In a mixing bowl, add the romaine and season with salt and pepper. Add 1/3 cup of the dressing and toss. Divide into 4 serving plates. Arrange the toppings in strips on top of the salad mix, starting on 1 end with the bacon, haricots verts, egg yolk, lobster, egg white, tomato, and avocado. Sprinkle the cheese all over the top. Serve the remaining dressing on the side.
Combine shallot, Dijon, and vinegars in a large bowl and whisk well. While whisking, slowly drizzle in the oils until it is incorporated into the dressing. Season, to taste, with salt and pepper.

FRESH AND CRISPY KALE SALAD

Fresh and Crispy Kale Salad image

The only thing better than a homemade meal is a homegrown meal - and creating fresh and delicious salads using vegetables, fruits, and herbs grown in your own backyard is about as fresh as it gets when it comes to summer dining.

Provided by Mary Jenny

Categories Nuts

Time 15m

Yield 1 Serving, 1 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon maple syrup
1 pinch salt
1 pinch fresh ground black pepper
1/4 cup dried currant
1 bunch kale, coarse stems removed
1 tablespoon grated lemon rind
1/4 cup pine nuts, toasted
1/4 cup shaved pecorino cheese

Steps:

In a small bowl, whisk together oil, condiment, syrup, salt and pepper.
Slice kale into ½-inch (1 cm) wide strips; place in medium bowl. Add dressing; massage into kale leaves until well coated. Let stand for 10 minutes.
Add pine nuts and currants, tossing to coat. Garnish with grated lemon rind and Pecorino shavings.
More recipe ideas are available online at pc.ca.

Nutrition Facts : Calories 983.4, Fat 78.6, SaturatedFat 9.3, Sodium 261.9, Carbohydrate 67.6, Fiber 8.4, Sugar 39.2, Protein 13.1

POWER-PACKED KALE COBB SALAD

Power-Packed Kale Cobb Salad image

© 2014 Turner Broadcasting System, Inc. All rights reserved. This Cobb salad has a little something for everyone. Using nonfat Greek yogurt for the ranch dressing instead of traditional mayonnaise and sour cream eliminates fat and calories without sacrificing flavor. What's more, the substitution of kale for lettuce makes this riff on a restaurant classic a nutritional powerhouse.

Provided by Turner Broadcasting

Categories Chicken

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons buttermilk
2 tablespoons nonfat Greek yogurt
1 teaspoon ranch soup or 1 teaspoon dip mix
2 large eggs
1 lb boneless skinless chicken breast
1/2 teaspoon kosher salt
1 pinch ground black pepper
1 tablespoon extra-virgin olive oil
4 slices center-cut bacon
3 1/2 cups shredded kale, ribs removed
1 tablespoon chopped red onion
1 medium avocado, diced
1 large tomatoes, diced

Steps:

For the dressing: Combine the buttermilk, yogurt and ranch mix in a small bowl and whisk together.
For the salad: Place the eggs in a small saucepan and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain the eggs and submerge in an ice bath for 5 minutes. Peel and set aside.
Lay the chicken flat on a cutting board and slice each breast in half horizontally. Sprinkle with the salt and pepper, then rub the chicken with the oil on all sides. Cook the chicken on a grill pan or grill set to high heat, about 5 minutes per side.
Place the bacon strips on a paper-towel-lined microwave-safe plate. Place another paper towel on top of the bacon and microwave for 5 minutes on high heat.
Dice the chicken, eggs and bacon. Toss the kale with half of the dressing, then arrange on the serving plates. Divide the chicken, eggs, bacon, onions, avocados and tomatoes in clusters or lines among the plates. Drizzle the remaining dressing over the top or serve the dressing on the side.

Nutrition Facts : Calories 316.9, Fat 16.6, SaturatedFat 3.1, Cholesterol 165.9, Sodium 496.9, Carbohydrate 12.7, Fiber 5.1, Sugar 2.1, Protein 30.9

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