WARM GRILLED PEACH AND KALE SALAD
Wow your guests with this elegant warm grilled peach and kale salad topped with goat cheese.
Provided by Chef Mo
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 8h30m
Yield 4
Number Of Ingredients 12
Steps:
- Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place peaches and kale on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
- Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 20.5 g, Cholesterol 9.2 mg, Fat 14.2 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 4.1 g, Sodium 149.3 mg, Sugar 13.6 g
SUNNY'S GRILLED CHICKEN AND KALE SALAD WITH SUNNY'S CREAMY "EQUAL-PARTS" HARISSA SALAD DRESSING
Provided by Sunny Anderson
Categories main-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the dressing: In a large bowl, whisk together the harissa paste, mayonnaise, buttermilk, cilantro, scallions and a few grinds of black pepper.
- For the salad: In the same large bowl, add the kale salad mix, chicken, grapes, strawberries and tomatoes. Use 2 serving spoons or tongs to toss and coat everything with the dressing on the bottom. Serve, but this is a salad that actually will hold 3 to 4 days in the refrigerator without the kale wilting!
GRILLED CHICKEN AND KALE GREEK SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss the chicken with the salad dressing in a large resealable plastic bag and refrigerate for 1 hour.
- Remove the chicken from the marinade, pat dry with a paper towel, and sprinkle on both sides with salt and pepper.
- Preheat a grill or grill pan over medium-high heat. Grill the chicken until cooked through (165 degrees F), 7 to 8 minutes per side. Let cool, then cut into bite-size pieces.
- Toss together the cucumbers, onions, kale, couscous, feta, tomatoes, olives and dill in a large bowl. Add the grilled chicken and drizzle with the desired amount of dressing. Toss to coat. Season with salt and pepper. Garnish with the crispy chickpeas.
GRILLED KALE SALAD
Easy and amazing. Grilled kale will change the way you think of greens! You'll never look back!
Provided by Kevin Ogilvie
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate. Form a sheet of aluminum foil into the shape of a baking sheet; spray with cooking spray.
- Mix kale, red onion, carrots, jalapeno peppers, garlic, olive oil, salt, and pepper together in a bowl. Spread kale mixture onto the prepared aluminum foil.
- Place the aluminum foil 'baking sheet' onto the preheated grill; cook, tossing kale using tongs, until kale reduces in size and desired texture is reached, 6 to 8 minutes.
Nutrition Facts : Calories 109.9 calories, Carbohydrate 16.6 g, Fat 4.4 g, Fiber 3.6 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 70.3 mg, Sugar 2.3 g
WARM GRILLED PEACH AND KALE SALAD RECIPE
Wow your guests with this elegant warm grilled peach and kale salad topped with goat cheese.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place peaches and kale on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side. Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.
GRILLED KALE SALAD WITH ROASTED SUNGOLDS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk together the Parmesan, lemon juice, 3 tablespoons olive oil and 1/2 teaspoon salt in a medium bowl. Set aside.
- Preheat the oven to 375 degrees F. Heat a grill or grill pan to high.
- On a rimmed baking sheet, toss the tomatoes with 1 tablespoon olive oil, 1/3 teaspoon salt and the red pepper flakes. Transfer to the oven and roast until golden brown and wrinkled, about 30 minutes. Let cool.
- Meanwhile, place the curly kale leaves directly on the hot grill. Grill for about 1 minute per side, until wilted and charred. Remove to a cutting board, chop into bite-size pieces and add to the bowl with the dressing. Add the raw Tuscan kale, avocado, almonds and tomatoes to the bowl; toss to coat.
GRILLED KALE SALAD WITH RICOTTA AND PLUMS
Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.
Provided by The Bon Appétit Test Kitchen
Time 20m
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Whisk 3 tablespoons oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 tablespoon oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).
- Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.
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