Place quinoa and 1.5 cups of water into a medium pot. Bring to a boil, reduce heat, then simmer for 15 minutes. Remove from heat for five minutes, then fluff with a fork. Let cool.
Place kale and 1 cup water in a large pot and steam for two minutes. Drain well.
Place cooked quinoa into kale pot. Add seeds and berries. Mix well to combine.
Mix all dressing ingredients together in a bowl and add to pot.
Combine well. Serve warm immediately or chill and serve.
Remove stems from kale and discard. Wash and spin kale in a salad spinner until dry. Slice kale thinly (1/4 - 1/2 in thickness), place in a salad bowl, and set aside.
In a small bowl, whisk together vinegar, shallots, and a pinch of salt. Let stand about 10 min. Slowly whisk in olive oil, adding pepper and more salt to taste.
Pour dressing over kale and toss well. Toss in cranberries, walnuts, feta, and lemon or lime juice. Serve immediately, or can refrigerate up to 3 days.
b>salad will be served in).
Salad: Rinse and dry kale in a salad
about 30 seconds.
Add kale and cook, tossing with two
move the stems from the kale and discard (you can save
tablespoon olive oil over kale and season with 1/4
Place kale in a large serving bowl;
ooking, start the salad. Lightly drizzle chopped.
kale with extra-virgin
Salad:
Mix all the salad ingredients together.
Dressing:
Put the 1/2 cup chopped apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, lemon juice, vinegar and salt. Puree until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combin.
he middle of the kale leaves and tear kale into 1/2
Take kale by the handful and mince it until all the kale is chopped.
Assemble kale with olive oil and salt and evenly distribute both throughout the greens.
Let stand for 5 minutes to soften the kale.
Add the remaining ingredients, blend evenly, and serve.
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
br>Next, chop up the kale to small almost shredded like
ressing is smooth.
Place kale in a bowl and sprinkle
b>salad, at least 15 minutes.
Meanwhile, wash and dry the kale
ngredients until soft.
Add kale and saute until wilted.
Add the kale and the lemon juice into a large bowl and massage the juice into the leaves for 2 to 3 minutes. Let the kale marinate for 5 to 7 minutes.
Meanwhile, make the salad dressing: add the olive oil, mustard, and vinegar to a mason jar or other lidded jar and shake like crazy until the dressing emulsifies. Add salt and pepper to taste.
Roughly chop the kale into bite-sized pieces and add it back into the bowl. Add the Brussels Sprouts, cheese, and pecans to the kale. Pour the dressing over the salad, toss, and serve.
t: http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean
Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat.
Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.
inches off kale stems and discard. Slice kale, including ribs, into