Best Balsamic Kale And Strawberry Salad Recipes

STRAWBERRY KALE SALAD

Strawberry Kale Salad image

This fresh, zingy salad is super easy and always a crowd-pleaser! The sliced strawberries and fresh mint give it an extra summery feel, and crumbled bacon and toasted almonds add the perfect amount of crunch. -Luanne Asta, East Hampton, New York

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1/3 cup cider vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
1 bunch kale (about 12 ounces), trimmed and chopped (about 14 cups)
2 cups sliced fresh strawberries
3/4 pound bacon strips, cooked and crumbled
1/4 cup minced fresh mint
1 cup crumbled feta cheese
1/4 cup slivered almonds, toasted

Steps:

For dressing, whisk together first 5 ingredients., To serve, place kale, strawberries, bacon and mint in a large bowl; toss with dressing. Sprinkle with cheese and almonds.

Nutrition Facts : Calories 231 calories, Fat 19g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 399mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

BALSAMIC KALE AND STRAWBERRY SALAD

Balsamic Kale and Strawberry Salad image

Bring on the flavor! This delicious salad is bursting with kale, strawberries and balsamic vinegar.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

2 slices whole grain bread, cut into 1/2-inch squares
Cooking spray
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1/4 teaspoon pepper
1 tablespoon olive oil
1 bunch (8 oz) fresh kale, ribs removed, cut into bite-size pieces (6 cups)
1/2 shallot, thinly sliced
2 cups sliced fresh strawberries
1/4 cup shredded Parmesan cheese

Steps:

Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place bread pieces on cookie sheet; spray bread with cooking spray. Bake 8 to 12 minutes, turning halfway through, until toasted. Cool; use as croutons.
In large mixing bowl, beat vinegar, mustard, honey and pepper with whisk. Beat in olive oil; blend until smooth. Add kale and shallot; toss until kale is thoroughly coated. Gently mix in strawberries. Divide evenly among 4 serving plates; top with croutons and Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 18 g, TransFat 0 g