Super Summer Kale Salad Recipes

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SUPER SUMMER KALE SALAD



Super Summer Kale Salad image

From our local Harris Teeter, this salad has it all. Except meat, making me love it more. Cook tme includes chilling.

Provided by McGelby

Categories     Vegetable

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

3/4 cup white sugar
1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup extra virgin olive oil
1 bunch kale, stems removed and leaves chopped
8 ounces shelled frozen edamame, thawed (soybeans)
1/4 red onion, sliced thin
1 cup shredded carrot
2/3 cup fresh blueberries
1/2 cup dried sweetened cranberries (such as Ocean Sprayà , Craisinsà ,)
1/2 cup cashew pieces
1/2 cup shelled roasted sunflower seeds

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.

Nutrition Facts : Calories 323.6, Fat 17, SaturatedFat 2.4, Sodium 174.2, Carbohydrate 39.1, Fiber 4.1, Sugar 26.4, Protein 7.7

SUPER SUMMER KALE SALAD



Super Summer Kale Salad image

Recreated from a deli salad sold at a national grocery. Makes a HUGE bowl, enough to serve a crowd; travels well to a potluck.

Provided by Susan

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 4h20m

Yield 8

Number Of Ingredients 13

¾ cup white sugar
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup extra-virgin olive oil
1 bunch kale, stems removed and leaves chopped
½ (16 ounce) package frozen shelled edamame (soybeans), thawed
¼ red onion, sliced thin
1 cup shredded carrot
⅔ cup fresh blueberries
½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
½ cup cashew pieces
½ cup shelled, roasted sunflower seeds

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.

Nutrition Facts : Calories 344 calories, Carbohydrate 41.7 g, Fat 18 g, Fiber 4.5 g, Protein 9 g, SaturatedFat 2.5 g, Sodium 239.1 mg, Sugar 26.3 g

SUMMER KALE SALAD (WHOLE FOODS) RECIPE - (3.7/5)



Summer Kale Salad (Whole Foods) Recipe - (3.7/5) image

Provided by á-29897

Number Of Ingredients 9

1 bag kale
1/4 cup chopped apples
1/4 cup cranberries
1 small shallot, chopped
1/2 orange, with a little bit of zest
3 tablespoon olive oil
1 1/2 tablespoon champagne vinegar
1 drizzle honey
1/2 cup of chopped almonds

Steps:

  • Soak the shallots in orange juice, olive oil an champagne vinegar. Let it sit for 10 minutes. Next add the rest of the ingredients, toss, and let sit. The longer it sits, the better. 10 servings: Calories: 136 Protein: 3.2g Sodium: 23mg Fat: 8.5g Carbohydrates: 14.7g WW+pts: +4 pts

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