SIMPLE KALE SALAD
Steps:
- Rinse kale under cold water. Remove stems, roll leaves, and slice into thin ribbons.
- Place kale ribbons into a salad spinner to remove any excess water. This is important if you want your dressing to adhere to the kale leaves.
- Transfer the kale to a large bowl and drizzle with olive oil, then add salt, garlic and lemon juice.
- Gently massage all the ingredients into the kale using your hands. If the kale is very tender, you can simply toss with tongs (no massage required!).
- Enjoy as-is or add your favorite salad toppings.
Nutrition Facts : ServingSize 1 serving, Calories 87 kcal, Carbohydrate 4 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 180 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 6 g
ROASTED NEW POTATO, KALE & FETA SALAD WITH AVOCADO
Serve this filling salad as a healthy veggie supper during the week. It's packed with nutrient-rich kale, new potatoes, avocado, feta and pumpkin seeds
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.
- While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.
- Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.
- Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.
Nutrition Facts : Calories 418 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
ROASTED ASPARAGUS AND KALE SALAD
A meatless kale salad that can be a meal by itself. You may want to chop off the bottom of each asparagus stalk. The purplish-white part will not roast well and can taste bitter.
Provided by Nicole
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Coat asparagus with olive oil in a large bowl. Toss with garlic. Arrange asparagus in one layer on the prepared baking sheet.
- Roast in the preheated oven until tender and lightly browned, 15 to 20 minutes.
- Meanwhile, massage kale with salt in the same bowl used for coating asparagus. The excess olive oil will get on the kale, so don't over massage, or the leaves will get soggy.
- Add tomatoes, feta cheese, and avocado; mix to combine. Cut roasted asparagus in half and mix into salad.
Nutrition Facts : Calories 242 calories, Carbohydrate 14.4 g, Cholesterol 18.9 mg, Fat 19.1 g, Fiber 6.7 g, Protein 7.8 g, SaturatedFat 5.3 g, Sodium 297.6 mg, Sugar 3.3 g
FARRO SALAD WITH ASPARAGUS, TOMATOES AND RICOTTA SALATA
Farro is toasted until nutty before being boiled until plump and toothsome and then tossed asparagus and tomatoes and a simple dressing of lemon and olive oil.
Provided by Food Network Kitchen
Time 50m
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl.
- Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes.
- Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more.
- Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve.
FARRO WITH ASPARAGUS, HAZELNUTS AND KALE TOPPED WITH ROASTED MUSHROOMS
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- Bring a pot of water to a boil, salt the water and cook the farro to tender, 20 minutes or so.
- Meanwhile, toss the mushrooms with about 1/4 cup EVOO or just enough to lightly coat, and then season with the thyme. Roast to deeply fragrant and brown. Season with salt and pepper.
- While the mushrooms are in the oven, heat about 2 tablespoons EVOO, 2 turns of the pan, in a skillet over medium-high heat. Add the garlic, shallots and asparagus and cook to tender crisp, 2 to 3 minutes. Add the kale and wilt, season with salt and pepper and nutmeg to taste. Deglaze with the sherry.
- Toast the nuts in a small skillet until browned and fragrant.
- Drain the faro and combine with the vegetables. Cool and store for a make-ahead meal. The farro can be served room temp or reheated in a microwave or skillet. Store the toasted nuts in an airtight container at room temp. Reheat the mushrooms in a skillet to warm through. Serve the farro and vegetables sprinkled with the nuts, a little lemon juice and top with roasted mushrooms.
- Alternatively, the farro can be served as a cold salad and the mushrooms can be roasted off the night you want to serve it. If the cold farro is too dry, dress with sherry vinegar or lemon juice, and more EVOO.
GREEK ASPARAGUS SALAD
Asparagus is one of my favorite spring vegetables, but my family gets bored with it. So I developed a tasty variation of my favorite beet salad using asparagus instead. My husband gave this yummy asparagus salad rave reviews. -Kriss Erickson, Everett, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10 minutes., Meanwhile, place asparagus on a 15-in. x 10-in. x 1-in. baking pan. Drizzle with remaining oil; toss to coat. Bake at 425° for 20-25 minutes or until tender, turning once., Squeeze softened garlic into a small bowl; mash slightly. Stir in the asparagus, onion, olives and vinaigrette; toss to coat. Sprinkle with feta before serving.
Nutrition Facts : Calories 128 calories, Fat 9g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 328mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
MANGO SALAD WITH ROASTED CHICKPEAS & ASPARAGUS
Mango salad served with roasted chickpeas and asparagus, Dudhi (white pumpkin) lots of herbs and delicious ginger dressing.
Provided by spicyblackbean
Categories Lunch/Snacks
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- To prepare asparagus use the large frying pan over a medium-high heat and stir-fry for approximately 2-3 minutes then remove them and set aside to cool, repeat the same with chopped Dudhi. In the last step use the pan to cook chickpeas. Reduce the heat to medium then add chickpeas and smoked paprika and salt and cook for about 5 minutes.
- In the medium sauce pan over a medium heat cook chopped runner beans for about 3 minutes before adding garden peas. Cook all ingredients for additional 2-3 minutes. Cool the chickpeas once cooked.
- Peel and chop mango, fresh parsley, green onions and fresh chilli.
- To combine all ingredients use the large bowl; add mango, asparagus, Dudhi, chickpeas, rocked salad, runner beans, garden peas, green onions, fresh parsley and chilli.
- Season the mango salad with salt and pepper and serve in a smaller bowl or plate with ginger dressing and almond flakes.
Nutrition Facts : Calories 503.2, Fat 16.5, SaturatedFat 2.2, Sodium 621.9, Carbohydrate 77.5, Fiber 17.4, Sugar 17.3, Protein 17.5
BEST EVER ROASTED ASPARAGUS WITH MUSHROOMS
This is an easy dish I literally threw together for dinner one night. It's deliciously simple! I have indicated this recipe serves 2-4 people. That is because DH and I really enjoy asparagus and prefer large portions of the vegetable. Please feel free to decrease your portion size to serve more people if desired.
Provided by MarthaStewartWanabe
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Place prepared asparagus spears and mushrooms in a shallow roasting dish.
- Drizzle with olive oil. Sprinkle with salt, pepper and garlic powder. Toss with hands to coat thoroughly.
- Roast for 25-30 minutes or until asparagus is crisp-tender.
FRESH THAI ASPARAGUS, KALE AND GARLICKY MUSHROOMS
Hit the local farmers market and stock up! This quick, simple side dish is a perfect complement to any meal. The fish sauce gives it a wonderful depth of flavor without much effort. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, 4-6 minutes. Add asparagus, garlic, oregano, salt and pepper; cook and stir until crisp-tender, 2-4 minutes. Stir in kale; cook and stir until wilted, 2-4 minutes. Remove from heat; stir in fish sauce and vinegar. If desired, top with sesame seeds.
Nutrition Facts : Calories 129 calories, Fat 11g fat (9g saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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