Kiafardaily

Category: Salads

Soaked Bulgar Kale Salad

This year, I have started a larger vegetable garden in which among many greens and vegetables, I have planted curled green kale. Kale is known to have leaves that are a bit chewier and coarser than lettuce, making them less popular among kids and young folks. What I always do with it was to use it in my green smoothie! It gives the smoothie a beautiful bright green color and makes it nutrient rich without compromising the taste! You can find the recipe here.
However this time, I felt these home-organically grown kales are very delicate, honestly softer than lettuce leaves. Therefore, I decided to make a full yet light dinner out of them. The result was perfect and so so so delicious that I decided to write a blog about it. Here Is my recipe for this semisweet kale salad. You can definitely make this salad even if you don’t have your own kale; simply grab a bunch at the grocery store with smaller and younger leaves. I am sure you get very similar results! Enjoy!

kale salad 5

Kale Salad5

Serves 4

1cup uncooked bulgar

1Tbsp Olive oil

2Tbsp lime juice

1Tbsp honey

1Tbsp mustard

250g cooked chicken meat, diced

A bunch of curled kale, thinly sliced

1cup crispy pear, diced

1/2 cup aged marble cheddar cheese, diced

Salt n pepper

kale salad4

Direction

Soak the bulgar ahead of time in the cold water for at least one hour. Drain and set aside.

Combine all the diced ingredients. Add the bulgar and toss with olive oil. Finish with adding the lemon juice, mustard, and honey. Adjust the seasoning. Toss well and serve.

Kale salad2

Kale Salad1

Greek Pasta Salad

greek pasta salad

I love the simplicity in making and richness of taste in this salad. I originally learned this recipe from Whole Foods Market. It looked perfect every time I passed the salad bar. I decided to make my own version.

Ingredients

  • 1 large red onion, coarsely chopped
  • Sweet green pepper, seeded and chopped
  • 2 medium tomatoes, coarsely chopped
  • 2 medium English cucumber, coarsely chopped
  • 150 g feta cheese, cubed
  • 1 teaspoon dried oregano
  • 250 g dried penne pasta
  • ½ cup kalamata (black) olives
  • 1 tablespoon olive oil
  • 3 tablespoon red wine (grapes) vinegar
  • Salt and pepper

 Cooking Directions

 Bring a large saucepan of water to boil.  Add salt and penne pasta. Cook according to the package cooking directions, until cooked tender but firm to the bite. Drain and let cool.

Mix all the chopped vegetables in a large mixing bowl. Add the olives, oregano, vinegar, olive oil, and salt and pepper. Toss well.

Mix in the cooled past. Transfer to the serving dish and garnish with the cubed feta cheese.

This salad serve 6-8 people.

 

 

Italian Carciofi Salad

This salad is full of taste because it has all yummy and flavorful ingredients in one bowl. It is like a     gathering for celebration of “taste”. I have made this salad in many occasions, and believe it or not, there has not been a single time when there is been a left over!  Since this salad is very easy to mix and makes a lot, it is a great choice for big family barbeque and parties. Or, just simply add some chicken grill and turn it into a dinner for two!

Italian Carciofi Salad

Ingredients

  • 1cup Kalamata black olives, seeded
  • 1cup cherry tomatoes, halved optional
  • 1 large cucumber, diced
  • 1 medium red onion, diced
  • 1 cup fresh or canned artichokes, cut
  • ½ cup Parmesan cheese, finely grated
  • ¼ feta cheese, diced
  • 1lb romaine lettuce, sliced
  • 1 tablespoon pesto
  • ¼ cup red wine vinegar or white balsamic
  • 2 tablespoon olive oil
  • Pinch of salt

 Directions

Mix the sliced lettuce, cucumber, artichokes, onion, olives, and tomatoes. Add the parmesan cheese and mix well.

Mix pesto with vinegar and salt and add to the salad mix. At the end add olive oil and feta cheese. Toss well.

To serve, transfer into individual dishes or a large serving bowl.

Tropical Honey Fruit Salad

This salad is very easy to make and it needs little preparation. If you are hosting a party and look for a quick and healthy desert that dazzles on your table, this is the one. You can also make a bowl and share it with your friends in a potluck party!
Ingredients

  • 2 Mangos
  • 1 pineapple
  • 4 bananas, sliced
  • 1 papaya
  • 1 cup seedless grapes
  • 3 kiwis (optional)
  • 1 starfruit, sliced (optional)
  • 1/3-cup honey
  • ¼ cup lime juice
  • A pinch of salt
  • 1 pomegranate

Preparation

Cut pineapple, mangos, kiwis, into bite size cubes. Seed the pomegranate, and grapes.
Mix all fruits. Just before serving slice bananas and add them with lime, salt.
Drizzle honey over the salad and serve as a nice dessert in individual clear glasses in a large glass bowl.

Cabbage Fruit Salad

I made this salad for my party and it definitely became everybody’s instant favorite. The sweet and sour taste with the crunch of pecan, I saw my guests coming back for a second serving. I served this salad with roasted fish and meat curry.

cabbageFruitsalad

Ingredients

  • 4 cups shredded cabbage 
  • 1 large grapefruit, peeled and cut into bite-size pieces (only the meat part)
  • 2 medium apples, chopped
  • 1 cup seedless red grapes, cut into half
  • 1/4 cup dried raisins
  • 1/2 cup mayonnaise
  • 1/4 cup milk or yogurt
  • 1 tablespoon lemon juice1 tablespoon sugar
  • 1/8 teaspoon salt½ cup chopped walnut or pecan


Cooking Instructions

In a large bowl, toss the cabbage, grapefruit, apples, grapes and currants. Cover and refrigerate. In a small bowl, combine the mayonnaise, yogurt, lemon juice, sugar and salt; cover and refrigerate. Just before serving, stir dressing and chopped walnuts into salad.

 This salad serves 8-10 people.