Best Kale And Radicchio Salad With Raspberry Vinaigrette Recipes

CRUNCHY KALE SALAD WITH YOGURT VINAIGRETTE

Crunchy Kale Salad with Yogurt Vinaigrette image

Massaging the kale with olive oil softens the texture of the leaves, making them a perfect salad base. Granola gives the salad a pleasantly sweet crunch.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 4

Number Of Ingredients 11

Ingredients

1 bunch kale with stems removed
1/4 cup olive oil
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup Greek vanilla yogurt
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons coarse-grained Dijon mustard
1 teaspoon finely chopped garlic
1/4 cup Nature Valley™ oats 'n honey protein granola
1/4 cup dried cranberries

Steps:

In large bowl, mix kale, 1/4 cup olive oil and the salt. Massage with your hands 2 to 3 minutes or until kale softens slightly.
In blender or food processor, place Yogurt Vinaigrette ingredients. Cover; blend or process until smooth.
Divide kale among 4 plates. Drizzle with vinaigrette; top with granola and dried cranberries. Pass any remaining dressing.

Nutrition Facts : Calories 330, Carbohydrate 14 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 8 g, TransFat 0 g

GRILLED RADICCHIO AND KALE, SAUERKRAUT STYLE

Grilled Radicchio and Kale, Sauerkraut Style image

Provided by Bobby Flay

Categories Leafy Green Side Fourth of July Vegetarian Father's Day Backyard BBQ Kale Summer Grill Grill/Barbecue Vegan Caraway Radicchio Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 11

Ingredients

1/2 cup plus 1 tablespoon canola oil, plus more for brushing
1 large shallot, chopped
1/2 cup apple cider vinegar
8 juniper berries
1/2 teaspoon caraway seeds
1/2 teaspoon yellow mustard seeds
3 fresh thyme sprigs
1 to 2 tablespoons sugar, to taste
Kosher salt and freshly ground black pepper
3 heads radicchio, halved lengthwise
2 big bunches kale, soaked in cold water

Steps:

1. Heat 1 tablespoon of the oil in a small saucepan over medium heat. Add the shallot and cook until soft, about 2 minutes. Add the vinegar, juniper berries, caraway seeds, mustard seeds, thyme, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and cook until the sugar and salt are dissolved, 1 to 2 minutes. Remove from the heat. Let sit for 15 minutes then strain into a small bowl, discarding the solids. Slowly whisk in the remaining 1/2 cup oil until emulsified.
2. Heat your grill to high for direct grilling.
3. Brush the cut sides of the radicchio with oil and season with salt and pepper. Grill, cut side down, until golden brown and slightly charred, 2 to 3 minutes. Brush the tops with oil, flip over the radicchio, and continue grilling until just heated through, 2 to 3 minutes longer. Remove from the grill. Thinly slice the radicchio and put it in a bowl.
4. Remove the kale from the water and shake gently to get some of the water off. Season with salt and pepper and place on the grill. Cook until slightly wilted and charred on all sides, about 30 seconds per side. Remove from the grill. Thinly slice and add to the radicchio.
5. Add the dressing to the radicchio and kale and toss to coat. Let sit at room temperature for 30 minutes to allow the flavors to meld.