Kale Salad Ingredients
• 2 medium delicata squash (approx. 1pound), sliced in half and seeded
• 1 pound fingerling potatoes, washed and halved
• 1 cup lactino kale, washed and chopped into 1-inch ribbons
• 1 cup radicchio, washed and chopped into 1-inch ribbons
• 1 medium leek, halved and chopped (white part only)
• 2 cloves garlic, minced
• 2 tablespoons + 1 teaspoon extra virgin olive oil, divided
• 2 tablespoons fresh lemon juice 1 tablespoon white wine vinegar
• 2 tablespoons fresh rosemary, washed and chopped
1. Preheat oven to 425.
2. Cut delicata squash into 1/2-inch slices and arrange in a large baking dish.
3. Toss squash, leeks and potatoes with 2 tablespoons olive oil; season with salt and pepper.
4. Roast for 30-35 minutes, until slightly crispy
5. In a small bowl, whisk together teaspoon olive oil, lemon juice, vinegar and rosemary.
6. Remove squash/potatoes from the oven.
7. In the roasting pan, toss the kale and radicchio with the squash and potatoes.
8. Drizzle with the dressing and toss thoroughly.
9. Allow to cool for 10 minutes. The heat will wilt the greens.
10. Serve this kale salad with fresh pepper and a lemon wedge.
Kale Salad Recipe Courtesy of Generation Y Foodie
Kale Salad Ingredients
• 2 Tbps olive oil
• 1 tsp minced garlic
• 1 bunch kale
• 1 medium tomato
• 2 oz. feta cheese
• To taste salt and pepper
1. In a large skillet, cook the garlic in olive oil over medium heat.
2. While the garlic is cooking, dice the tomato. Add the tomato to the skillet and cook for 3-5 minutes.
3. While the tomato is cooking, remove the stems from the kale, cut the leaves into chunks and rinse well under cool water.
4. Add the kale to the skillet and cook until wilted (about 5 minutes). Season the kale salad with salt and pepper, crumble the feta over top, and serve.
Kale Salad Recipe from Budget Bytes
How gorgeous are these? And don’t we all eat with our eyes first anyway. My working college girls found this on Pintrest and it is just genius. An easy, green way to make a week’s worth of salads to go. They can be made days ahead and stay fresh and ready in the refrigerator. There is no limit to the combinations of layers you can make. Be creative and just remember the only rule: always put the dressing on the bottom. A quick shake and your salad is ready to eat.
Chop the greens of the chard (could use kale or lettuce but the chard looked so good and colorful!)
Toss with a cup of cooked quinoa and a can of chick peas (wanted kidney beans but didn’t’ have) and about 3/4 of a cup of diced dried apricots (could use cranberries)
1/2 cup of plain greek yogurt
3 tbs of olive oil
1 1/2 tsp coarse dijon mustard
1 tsp cumin
1/8 tsp sea salt and
1/8 tsp ground pepper
Mix dressing ingredients together and toss with quinoa. “The kids all ate it up!” ~Deb Povinelli
- 3 large eggs, plus 3 egg whites
- 3/4 cup 2% reduced-fat cottage cheese
- 1 pint sweet grape tomatoes roasted*
- 1 teaspoon each thyme, oregano, basil
- 3 cloves garlic, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 medium onion
- 1 cup broccoli
- 1 cup chopped red pepper
- 1 cup chopped swiss chard
- Additional veggies as desired (mushrooms, carrots, spinach etc)
- 2 tablespoons grated parmesan cheese
To roast the tomatoes: slice in half and spread on a parchment covered baking sheet. Drizzle with olive oil and sprinkle with sea salt and herbs (thyme,oregano,basil) put in 400 degree oven until browned and bubbly. Remove from oven and let cool. You may want to roast extra tomatoes to be used on top of salads and on homemade pizzas. They keep well in the refrigerator.
To cook frittata: Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Add roasted tomatoes and set aside. Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables and increase the heat to high and cook until just tender, about 5 minutes.
Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook undisturbed until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve.