Kale Salad with Blue Cheese + Pickled Carrots

You can never have too many salad recipes, so give Kale Salad with Blue Cheese + Pickled Carrots a try. For $2.1 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 439 calories, 15g of protein, and 31g of fat per serving. This recipe serves 2. This recipe from Healthy Delicious requires blue cheese, olive oil, ginger, and kale. This recipe is liked by 82 foodies and cooks. From preparation to the plate, this recipe takes approximately 25 minutes. With a spoonacular score of 99%, this dish is tremendous. Similar recipes include Asparagus, Pickled Beets & Blue Cheese Salad, Pickled Onion, Blue Cheese, and Berry Salad, and Endive and Arugula Salad with Pickled Onions and Blue Cheese.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 5 minutes

 

Ingredients:

2 ounces Crumbled Blue Cheese

2 Carrots, cut into matchsticks

1-inch piece of Ginger, peeled and shaved into thin slivers

6 cups Kale, center ribs removed and torn into bite size pieces

3 Tablespoons Olive Oil

¼ cup Rice Vinegar

3 Tablespoons White Balsamic Vinegar

Equipment:

pot

bowl

Cooking instruction summary:

Put the rice wine vinegar, ginger, and carrots into a small pot set over medium heat; bring to a boil. Remove from heat and allow to cool to room temperature, about 15 minutes.Remove and discard the tough center ribs from the kale; cut or tear the leaves into bite-sized pieces and put in a large salad bowl. Pour the olive oil and white balsamic over the kale; toss a few times so that the leaves are coated. Let site 10 minutes to allow the kale to soften.Just before serving, drain the carrots and discard the ginger. Toss the kale with the carrots and blue cheese.

 

Step by step:


1. Put the rice wine vinegar, ginger, and carrots into a small pot set over medium heat; bring to a boil.

2. Remove from heat and allow to cool to room temperature, about 15 minutes.

3. Remove and discard the tough center ribs from the kale; cut or tear the leaves into bite-sized pieces and put in a large salad bowl.

4. Pour the olive oil and white balsamic over the kale; toss a few times so that the leaves are coated.

5. Let site 10 minutes to allow the kale to soften.Just before serving, drain the carrots and discard the ginger. Toss the kale with the carrots and blue cheese.


Nutrition Information:

Quickview
438k Calories
15g Protein
31g Total Fat
28g Carbs
93% Health Score
Limit These
Calories
438k
22%

Fat
31g
48%

  Saturated Fat
8g
53%

Carbohydrates
28g
10%

  Sugar
6g
7%

Cholesterol
21mg
7%

Sodium
520mg
23%

Get Enough Of These
Protein
15g
31%

Vitamin K
1438µg
1370%

Vitamin A
30486IU
610%

Vitamin C
244mg
297%

Copper
3mg
153%

Manganese
1mg
74%

Calcium
480mg
48%

Potassium
1296mg
37%

Vitamin B6
0.68mg
34%

Phosphorus
323mg
32%

Magnesium
113mg
28%

Vitamin B2
0.41mg
24%

Vitamin E
3mg
23%

Folate
84µg
21%

Iron
3mg
20%

Vitamin B1
0.27mg
18%

Vitamin B3
2mg
15%

Zinc
2mg
14%

Selenium
6µg
9%

Vitamin B5
0.85mg
8%

Fiber
1g
7%

Vitamin B12
0.35µg
6%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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