Here’s our Super Kale Salad.
Super Kale Salad
- 2 lemons juiced
- 2 tbsp honey
- 1/4 cup spicy mustard
- salt to taste
- pepper to taste
- rainbow bell peppers
- sweet onion
- slivered almonds
- sunflower seeds
For the Dressing
Combine lemon juice, honey, and spicy mustard in a small bowl
Whisk until well combine and emulsified
Salt and pepper to taste
For the Salad
Remove the thick stems of the kale and finely chop.
Put kale in a large bowl and massage with your clean hands to break down the fibers. About 30 seconds.
Place cauliflower in a blender and pulse until the consistency of rice. Add the the kale.
Finely chop the bell pepper and onion. Add to the bowl.
Add blueberries, almonds, and sunflower seeds. Toss salad.
Salt and pepper to taste.
Toss with Lemon Honey Mustard when ready to serve.
Original recipe: https://bakerbettie.com/superfood-salad-and-recipes-perfect-for-summer/
In an attempt to eat less red meat, we tried to searched for some hearty soups. I was on a kick to find a slow cooker recipe which is how we found this delicious soup.
The first time we made this recipe, we made it exactly to the original. I think we got about 8 or 9 servings out of it. Next time, we’re going to make a few changes. Next time, we’ll wait until half way thru cooking to add the quinoa. it was just a tad bit on the over cooked side to me. We had used a whole medium onion, but the flavor from it was just, meh. Next time, we’ll try sauteing and browning the onion first, to bring out more flavor from it.
Tomato, Kale, and Quinoa Soup
- 1 cup Quinoa, uncooked rinsed thoroughly
- 1 28-ounce can diced tomatoes
- 1 15-ounce can Great Northern beans, drained and rinsed
- 1 onion diced
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper to taste
- 1 bunch kale stems removed and leaves chopped
Place quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
Original recipe: https://damndelicious.net/2016/01/07/slow-cooker-tomato-kale-and-quinoa-soup/
This is a great lunch or dinner salad. It can get so big that you’ll be tired of chewing at the end of it. lol.
We actually make this pretty often for a great colorful salad to take for lunch at work. This was definitely influenced by Traci, as kale isn’t always one of my go-to veggies. But being that this salad has so much flavor, I have yet to complain about it.
Sesame Ginger Kale Salad
Sesame Ginger Vinaigrette
- 1/4 cup Soy Aminos
- 2 tsp Cornstarch
- 1/4 cup Cooking Oil any nuetral oil, or sub garlic oil and remove garlic below
- 2 cloves Garlic
- 1/4 cup Rice Vinegar
- 3 tbsp Ginger grated
- 1 tbsp White Sesame Seeds
- 8 leaves Curly Kale roughly chopped
- 1 cup Carrots shredded, optional
- 4 Radishes thinly sliced
- 1 cup Edamame shelled
- 1 Avocado sliced
- 2 tsp Sesame Seeds black or white
Whisk together the cornstarch and soy sauce until cornstarch is dissolved. In a small saucepan (or microwave-safe container), combine the mixture with the remaining ingredients for the dressing. Heat over medium-high heat, stirring frequently (or in the microwave in 15 second increments stirring after each increment) until it begins to simmer. Continue heating until vinaigrette thickens slightly, about 2 minutes.
At least 30 minutes and up to a day before serving, toss kale with 2 tablespoons of the vinaigrette and massage dressing into kale leaves.
Toss kale with carrots, radishes, edamame, and avocado.Add vinaigrette until it is dressed to your liking. You won't need all of the vinaigrette for this recipe, but it can be refrigerated for 2 to 3 weeks. Sprinkle with extra sesame seeds.
Original recipe: http://inquiringchef.com/sesame-ginger-kale-salad/