Tag archives for Kale Salad

3 Super Salads That Don’t Suck

More Superfood Recipes Here
More Salad Recipes Here
Honey Lime Chicken Here

Frequently Used & Favorite Items

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Julienne Peeler

Today Sara Lynn Cauchon celebrates Spring with 3 Superfood Salads!

Super 7 Salad
1 cup finely chopped kale
1 cup finely sliced red cabbage
1 cup finely shredded Brussels sprouts
1 cup finely chopped broccoli
1/2 cup blueberries
1/3 cup slivered almonds

Dressing:
1/2 cup plain yogurt
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon poppy seeds
Salt and freshly cracked black pepper

In a small bowl, whisk together the yogurt, vinegar, honey, poppy seeds, salt and pepper.
In a larger bowl, toss together the kale, cabbage, Brussels sprouts, blueberries and the poppy seed dressing. Top the salad with the blueberries and almonds.

Tangled Sesame Salad
Salad:
2 English cucumber, julienned
2 carrots, peeled and julienned
1 mango, pitted, peeled and julienned
1 red bell pepper, julienned
1 green onion, finely sliced for garnish
Sesame seeds for garnish

Dressing:
2 tablespoons tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 lime, juiced
1 tablespoon sesame oil
1 tablespoon agave
1 garlic clove, grated
1 teaspoon freshly grated ginger

In a small bowl, whisk together all of the dressing ingredients.
In a large bowl, toss together the cucumber, carrot and pepper. Pour the dressing over the salad and garnish with sesame seeds and green onion

Spring Inspired Green Salad
6 cups arugula
2 cups chopped steamed asparagus
2 cups steamed snap peas

Dressing:
3 tablespoons olive oil
2 tablespoon white wine vinegar
1-2 teaspoons agave or honey
1 teaspoon Dijon mustard
1/2 finely minced shallot
1 teaspoon freshly chopped dill
1 teaspoon freshly chopped parsley
1 teaspoon freshly chopped basil or tarragon
Salt and freshly cracked black pepper

In a small bowl, whisk together all of the dressing ingredients. Toss the dressing with the asparagus and snap peas.
On a large serving platter, arrange the arugula and top with the dressed asparagus and snap peas.

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3 NEW Kale Recipes You’ll Actually Want To Eat | Healthy Foods Remixed

Watch “Better Than Takeout” on The Food Network YouTube Channel Here

*Brand New* Healthy Meal Plan 2018 eBook Available HERE

Fresh & Fruity Salad Kale Salad
6 cups finely chopped kale
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon agave
Salt and freshly cracked black pepper
1 cup cooked long grain and wild rice
1 apple, diced
1/2 cup halved grapes
1/4 cup dried cherries
1/4 cup chopped almonds

In a small bowl, whisk together the olive oil, white wine vinegar, agave, salt and pepper. In a large bowl, massage the kale with half of the vinaigrette. Toss with the rice and transfer to a serving dish. Top with the apple, grapes, cherries, almonds and remaining vinaigrette.
Enjoy!

Spicy Sausage & Potato Soup
1 tablespoon olive oil
1 onion, finely diced
2 garlic cloves, minced
1lb hot Italian sausage, removed from its casing
5 cups chopped kale
3 cups diced potatoes
1 1/2 cup diced tomatoes
1/4 teaspoon red pepper flakes
8 cups chicken broth
Salt and freshly cracked black pepper

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until it is translucent, 2 to 3 minutes. Add the garlic and cook until fragrant. Add the hot Italian sausage and cook, breaking it up with the side of your spoon, until it’s no longer pink, 6 to 8 minutes. Add the kale and potatoes and cook for a minute and top with the diced tomatoes, red pepper flakes and broth. Bring the soup to a boil and reduce to a simmer. Simmer until the potatoes have softened, about 25 to 30 minutes. Season with salt and pepper to taste.
Enjoy!

Soba Noodle Bowl
1 tablespoon sesame oil
1 cup sliced mushrooms
2 garlic cloves, minced
1 teaspoon freshly grated ginger
1/2 teaspoon red pepper flakes
4 cups chopped kale
3 cups cooked soba noodles
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon agave
2 green onions, thinly sliced
1/4 cup chopped cilantro
Salt and freshly cracked black pepper

Cook soba noodles according to package directions and set aside.
Heat the sesame oil in a large skillet over medium-high heat. Add the mushrooms and cook until they begin to brown, about 4 to 5 minutes. Add the garlic, ginger and chili flakes and cook until fragrant. Add the kale and cook until it wilts, about 2 to 3 minutes. Add the cooked soba noodles and season with soy sauce, rice vinegar and agave. Cook until the noodles have heated through and stir in the green onion and cilantro.
Enjoy!

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