Kale Orange Cranberry Salad Recipe (2024)

FAQs

How long can you keep kale salad in the fridge? ›

Typical shelf life: Generally, kale can last in the fridge for about five to seven days. The key is to store it correctly to maintain its crispness and nutrients. Impact of temperature and humidity: Kale prefers a cool and slightly humid environment, so the crisper drawer in your fridge is ideal.

Kale Salad Recipe Ingredients

Any type of kale will work here. I especially like to use curly kale, but feel free to swap in Tuscan kale (aka lacinato kale) if you prefer. Extra-virgin olive oil and fresh lemon juice – You'll massage them into the raw kale to help the leaves soften.

Combine mayonnaise, yogurt, mustard, vinegar, honey, celery seeds, salt, and pepper in a bowl. Mix to blend. Put the kale, cabbage, carrots, and sunflower seeds in a large bowl and pour in the dressing. Toss to combine until everything is evenly coated, then serve or store in the fridge for 2 to 3 days.

Adding salt and squeezing lemon make a big difference by removing bitterness. Adding some spicy or sweet flavors may help tame the strong flavor of bitter kale.

RELATED: Believe It Or Not, Kale Actually Lives Up To All Of Its Hype—Here's Why. Manganiello says you can eat kale every day, just don't overdo it. She recommends one to two servings maximum of kale per day, leaving room for other healthy foods that provide an assortment of nutrients.

You might not want to toss kale stems right into your salad bowl, but that doesn't mean they don't belong. Add more heft to your lunch by slicing the stems thinly—or even shaving them on a mandoline. Toss them in after massaging the greens for a crisp, fresh crunch.

Often labeled as a superfood, kale is one of the healthiest and most nutrient-dense foods you can eat. This leafy green comes in a variety of colors, shapes, and textures. It's often eaten raw in salads and smoothies but can also be enjoyed steamed, sautéed, boiled, or baked.

She spent the day sharing pieces of her life, including a few of her favorite meals. For lunch, she had what is now known as the Jennifer Aniston salad: bulgur wheat, cucumber, herbs, chickpeas, feta, red onion, and pistachios.

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

Add Vinaigrette, Emphasis on "Vinegar"

Acidity can really bring a pleasant flavor out of bitter greens. If they're being used for a salad, it's good to add a vinaigrette with plenty of acidity to brighten it up. If you are sauteing, add some vinegar or citrus to the greens to finish them off.

How can you reduce the bitter taste in dark green leafy vegetables? ›

Tame the bitterness with other strong flavors

But, you can also tame the flavors by adding a little sweetness to the mix too, such as a pinch of white or brown sugar or even a bit of honey or other liquid sweeteners like agave nectar or maple syrup.

Sauté, Steam or Stir-fry Kale: Kale is delicious sautéed with an acid to cut the bitterness like red wine, balsamic vinegar or lemon juice.