Sentences with phrase «kale salad so»

The complex layer of flavors and ingredients is what makes this vegetarian kale salad so addicting.

I just put it on top of a kale salad so I didn't make the cream cheese.

I love kale salads so much, they're my favourite — glad you love them just as much!

Not exact matches

The earthiness of the roasted artichokes go so nicely with the crunchy, crispy kale, roasted hazelnuts and sweet raisins in this salad, all the flavours really compliment each other and bring the whole dish together.

So tasty, also your kale salad recipe has become our family favourite!!!

i changed the recipie slightly as i did nt have kale so i served it on a huge mixed salad YUM

i'm so glad i made the mustard quinoa, cranberry & kale salad!

Thanks for sharing, loved the addition of kale in here, as cold as it is, other kinds of salads are not so inspiring these days.

I think it was my first time eating kale in a salad and it was so delicious.

The key to her kale salad is the layering of many ingredients so that there's something delicious in every forkful.

The flavors of roasted beets, sweet potatoes, peas, kale, and quinoa meld together so perfectly to create the ultimate healthy salad.

So imagine my reaction when I placed this kale salad on their dinner plate the other night and everyone started gobbling it up.

I only had bagged kale, so the slaw was more like a salad... and had to use white wine vinegar instead of red, so next time I'll «fix» those two items and see if they still like it!

The trick to Nancy Silverton's kale salad is layering the ingredients, so there's something delicious in every bite.

Sidenote: These are probably a «healthier» treat than other Christmas treats, so it's basically like dropping a kale salad.

The secret to using raw kale in salad is, if you ask, me, just to shred it finely, and make sure to dress it lightly ahead of time so that it has a chance to absorb the flavors and soften just a bit.

I might be tempted to switch my greens allegiance from kale salad to baked spinach; it sounds SO tasty.

Ah, I was wondering why some kale salads taste so smooth and delicious while mine taste tough.

Last night was a SK cook - a-thon: kale and wild rice gratin, date and almond breakfast bars (double batch so I feel like a superstar having backups in the freezer), and a variation of your shaved zucchini salad (I used carrots instead, for a sweeter crunch paired with the gratin).

This salad is great eaten right away, but stores really well in the fridge because the kale is so hearty.

It's a delicious and the perfect ingredient for any detox salad as it adds SO much flavour — but it's not like this salad, with pomegranate seeds, squash, kale and ore, lacks any of that.

I still like the crunch of romaine every so often, but I have recently been super crushing on kale salads.

To save some time, I grabbed a pre-made kale salad kit so I could pack my lunch easily.

I am so making this salad as I am totally in love with kale salads and I'm always looking for a new recipe to try.

As it states, kale salads can be so popular these days they're easy to overlook.

I tried a few bites of Scott's, but I was in the mood for lotsa veggies, so I ordered the vegetable plate, which came with the most incredible green pepper salad, sauteed red cabbage with goat cheese, roasted red peppers with feta and kale salad.

I wasn't very hungry after appetizers at Grove Park and needed something green before I actually turned into a biscuit, so I got their kale salad with tahini dressing and roasted chickpeas.

So versatile, I use it on kale chips, salads and to replace Parmesan.

-- grilled chicken and rainbow greek salad with rice or bread or potatoes — baked maple garlic salmon with rice and some sort of green veggie (kale, broccoli, cucumber salad)-- homemade burgers from the freezer on the grill (every couple weeks)-- unfortunately, eating out far too much — so so so busy!

I've gotten the kale salad (with my same tweaks — no parmesan, add baked tofu) every time I've gone to True Food Kitchen, but it's so good, it's impossible to pass up.

Disclaimer here — we are produce farmers so we eat a ton of salad — my favorite is kale, mizuna and tatsoi tossed in rice wine vinegar and olive oil with fried eggs.

This strategy can be as simple as prepping double (or triple) the kale you need for a kale salad tonight, so you have some ready to sauté tomorrow, or steaming double the broccoli to eat with olive oil and Parm or to serve later alongside sesame chicken.

I am a huge fan of steak and kale salads and the addition of the pomegranate seeds was just so perfect.

So when making this vegan arugula salad, where I decided to just add a sprinkling of quinoa as I did in my massaged kale quinoa salad, I thought this needed something unique.

We often do a quicky weeknight warm kale salad with a roasted squash, pom seed, pepita combo, so I was going for something different here.

I try to keep my salads seasonal, so no wonder that this kale Waldorf salad is often on our table in these months.

I make pretty similar salad when I get my hands on the celery root; it's without kale and cashews, and it's pretty good, so i know this baby also is I'm curious to try your version now

So as self - proclaimed potato salad lover -LCB- this potato and kale one from the archives is a favorite -RCB- I wanted to come up with a potato-less potato salad that I could eat more often than just every once in a while.

Because kale is so hearty, it can keep a few days in the fridge already dressed, but it also works well as a mason jar salad so you can take it to work with you.

My default with vegetables lately seems to be «throw it into a kale salad», so that's what I did today.

I wanted to throw together a simple salad so decided to massage some kale with some Tessamae Honey Mustard and then top it off with pecans, sprouts and roasted pumpkin.

So yeah, this salad has it all — you have the earthy sweetness of the beets, the slight bitterness of the kale, which I turned into chips, so it adds crunchiness too, the tangy, pungent kick of the horseradish, and the aromatic toasted hazelnutSo yeah, this salad has it all — you have the earthy sweetness of the beets, the slight bitterness of the kale, which I turned into chips, so it adds crunchiness too, the tangy, pungent kick of the horseradish, and the aromatic toasted hazelnutso it adds crunchiness too, the tangy, pungent kick of the horseradish, and the aromatic toasted hazelnuts.

Skeptics out there would think «what is so great about a kale salad?»

I have yet to try your kale salad combo, though I will be sure to do so.

I also made a raw kale salad with mandarin oranges, sweet onions and a tangerine / fig balsamic dressing and it was so delicious together.

Loaded with nutrients such as calcium, beta carotene, vitamins C and K, and lutein, kale is probably one of the healthiest foods on planet, and can grow in cold weather months, so this massaged kale salad is perfect for year - round healthful eating.

There is something about a kale salad that is so crave - able.

I wanted to feature a flavorful yet healthy one, so I prepared a baby kale salad with pomegranate dressing.

This salad sounds delicious and I'm pretty sure there'll be a bunch of kale in my CSA this week so I know what I'm doing with it!

Not only does this method tenderize the kale leaves, but it's also a great way to season the entire salad, so you're not left with a puddle of vinaigrette at the bottom of the salad bowl.