Shredded Kale And Spinach Salad Recipes

COLORFUL KALE AND SPINACH SALAD AND HOMEMADE DRESSING

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.

BABY KALE AND BABY SPINACH SALAD RECIPE - (4.5/5)

Steps:

• Mix all vinaigrette ingredients in jar and shake. Can store in fridge for 3 weeks. Mix all salad ingredients and stir in half the vinaigrette or as desired. Serves 6 side salads.

KALE SALAD WITH DATES, PARMESAN AND ALMONDS

Steps:

• In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.

SHREDDED KALE AND SPINACH SALAD

Steps:

• Dry fry the chopped hazelnuts in a frying pan until toasted. Ensure you keep stirring them around so that they do not burn.
• Place the garlic, salt, black pepper, olive oil, balsamic vinegar in a jar and shake well together.
• Finely thinly slice the curly kale and baby spinach, removing the stalks from the kale. Or use a food processor for this.
• Place the shredded greens into a large bowl, add the garlic marinade and small onion and mix together to ensure everything is coated with the marinade.
• Mix in the grated carrot, diced tomatoes, lemon juice, sultanas and toasted hazelnuts.

SHREDDED KALE SALAD WITH PINE NUTS, CURRANTS, AND PARMESAN RECIPE

Steps:

• Place currants and balsamic vinegar in medium microwave-safe bowl and cook in the microwave for 30 seconds to plump up the currants. Whisk in the honey. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. In a large bowl, toss the kale and pine nuts. Add the dressing with the currants to the shredded kale, little by little, until adequately dressed. Spoon out the currants if you have dressing left over. Return salad to refrigerator for at least 20 minutes and up to overnight to soften kale leaves. Serve, topped with grated parmesan.

SPINACH AND KALE SALAD

Steps:

• Heat the oil in a pan and cook red bell pepper, garlic, and kale about 5 minutes, covered. Add spinach, salt and black pepper, and cook about 5 minutes more. Stir in the balsamic vinegar. Serve hot.