All posts tagged: healthy salad

healthy eating: kale salad with lovely vignaigrette dressing

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Kale is one of those things you either love or hate. I happen to love it, up to now mostly steaming it to make it easier on the digestive system. The other reason is because I haven’t yet found the best dressing to pair it with. So, as you can imagine, I paused here while searching online for ideas to incorporate into my weekly menu. Kale, Orange nad Hazelnut – a variation I already love. But what caught my attention the most was the dressing. Ingredients 8 cups Tuscan kale, large stems removed, chopped into bite-sized pieces 2 blood oranges or cara cara oranges 1/2 cup stilton, or other blue cheese, crumbled 1/2 cup blanched hazelnuts, toasted and chopped   for the vinaigrette: 1 tablespoon minced shallot 1/2 teaspoon minced garlic 1/2 tablespoon dijon mustard 1/2 tablespoon honey 1 tablespoons balsamic vinegar 1/2 cup extra-virgin olive oil 1/2 tablespoon minced parsley zest and juice from 1 lemon pinch of kosher salt and freshly-ground black pepper Make the vinaigrette. In a small bowl, combine shallot, garlic, dijon, honey and vinegar. …

healthy recipe: grilled kale ricotta and plum salad

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I love fruit, especially summer fruit, so when I stumbled upon this recipe, I grabbed the listed ingredients from one of the many San Francisco farmer’s markets and now am anxiously waiting for the weekend to try the recipe out with a bottle of Beringer chardonnay and a slice of old world Italian bread toasted of course. Ingredients 4 tablespoons extra-virgin olive oil, divided 3 tablespoons balsamic vinegar 2 teaspoons chopped fresh thyme 1 teaspoon honey Kosher salt, freshly ground pepper 4 medium plums, halved, pitted, thinly sliced 12 large or 16 small curly kale leaves 3/4 cup fresh ricotta Preparation Whisk 3 Tbsp. 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 Tbsp. 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 …