Super Food Kale Chopped Salad Recipes

SUPER-FOOD KALE CHOPPED SALAD RECIPE:

Steps:

• Wash and dry all the vegetables. Remove all moisture from Kale and vegetables before chopping, otherwise they will get soggy (this is because as you chop, you release more moisture). Pat dry with paper towels.
• Try to chop the vegetables (except the onion) as uniform as possible. You can chop ingredients ahead of time (I do this all the time), but store them separately in the refrigerator until you are ready to serve the salad.
• In a large salad bowl, mix together the chopped kale, Brussels sprouts, red cabbage, Napa cabbage, red onion, radishes, carrots, celery, red bell pepper, and cucumber. If holding for a long period of time, store in the refrigerator. Otherwise, cover and let set at room temperature until ready to serve.
• When ready to serve, toss with a salad dressing of your choice. See Salad Dressing Ideas below.
• Makes 6 to 8 servings.
• In a blender or food processor, combine raspberry vinegar, raspberries, honey, and basil leaves; whirl 1 minutes or until well blended. With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth. By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually do not combine smoothly).
• Store, covered, in the refrigerator. Serve at room temperature.
• Yields 2 cups.
• In a small bowl, mix together the yogurt and ranch seasoning. Add 1 tablespoon of milk at a time until you have reached the desired consistency.
• Store, covered, in the refrigerator. Serve cold. Dressing can keep in refrigerator for up to 3 to 4 days.
• Yields 6 to 8 servings.

SUPER SUMMER KALE SALAD

Steps:

• Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
• Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

KROGER'S SUPER SUMMER KALE SALAD

Steps:

• . Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
• 2. Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

KALE CHOPPED SALAD

Steps:

• Toss.
• Serve.

SUPER SUMMER KALE SALAD

Steps:

• Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
• Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.

SUPER SALAD (ADAPTED FROM WHOLE FOODS SUPERFOOD SALAD)

Steps:

• Combine and toss.
• **All the measurements are estimates. I typically eyeball everything based on how much I want to make. I like to chop both the kale and cabbage well because it allows all the ingredients to incorporate better and it is just yummier that way. This salad stores really well in an air tight container in the refrigerator minus the dressing. I like to portion it out into single serving containers for ease as well as when I add the dressing I just replace the lid and shake to distribute the dressing.