Kale Salad Recipe

Name: Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 whole Onion, Peeled And Minced; 2 Tablespoons White Wine Vinegar; 2 Tablespoons Lemon Juice; 1 teaspoon Dijon Mustard; 1/3 cups Olive Oil; 1 teaspoon Salt To Taste; 1 teaspoon Pepper To Taste; 6 cups Fresh Kale Thinly Sliced (chiffonade); 1 whole Red Pepper, Stem And Seeds Removed, Thinly Sliced; 4 whole Green Onions, Thinly Sliced; 3/4 cups Fresh Parsley, Roughly Chopped; 1/2 cups Toasted Pine Nuts; 1/2 cups Fresh Mozzarella, Cubed (optional)

Servings: persons

1/2 whole Onion, Peeled And Minced
2 Tablespoons White Wine Vinegar
2 Tablespoons Lemon Juice
1 teaspoon Dijon Mustard
1/3 cups Olive Oil
1 teaspoon Salt To Taste
1 teaspoon Pepper To Taste
6 cups Fresh Kale Thinly Sliced (chiffonade)
1 whole Red Pepper, Stem And Seeds Removed, Thinly Sliced
4 whole Green Onions, Thinly Sliced
3/4 cups Fresh Parsley, Roughly Chopped
1/2 cups Toasted Pine Nuts
1/2 cups Fresh Mozzarella, Cubed (optional)

1
For the vinaigrette:
2
In a large bowl combine your onion, vinegar, lemon juice and Dijon mustard. Whisk well. Slowly add the olive oil and continue whisking until you get a smooth consistency. Taste and add salt and pepper to your liking. Set aside.
3
For the salad:
4
Add the kale, red pepper, green onion and parsley into the bowl with the vinaigrette. Toss everything well and let this sit/marinate for about 10 minutes. The kale will absorb all the wonderful flavors of the vinaigrette and take some of the bitterness out. Add pine nuts and mozzarella (if using), toss well and serve.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 whole Onion, Peeled And Minced, 2 Tablespoons White Wine Vinegar, 2 Tablespoons Lemon Juice, 1 teaspoon Dijon Mustard, and more.

Yes, Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Salad

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