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.jpg)
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:
covered percent of daily need
