Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, kale and romaine lettuce salad. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Kale and romaine lettuce salad is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Kale and romaine lettuce salad is something that I have loved my entire life. They are fine and they look wonderful.
Kale and romaine make an ideal combination of greens, but all romaine or all kale is fine: just stay away from tender, wilting leaves like mesclun and Bibb lettuce. Using strong greens also means that the salad can be tossed up to two hours before serving, as long as it is kept cold. Romaine and Slivered Kale Salad with Lemon Dressing. Sauteed Kale and Brussels Sprouts with Bacon.
To get started with this recipe, we have to prepare a few ingredients. You can cook kale and romaine lettuce salad using 7 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Kale and romaine lettuce salad:
- Get 4 leaves kale
- Take 4 leaves romaine lettuce
- Make ready 3 Roma tomatoes
- Take Half a small-medium sized onion
- Make ready 1 can medium black olives
- Get Bacon bits
- Prepare Hidden valley ranch dressing
Chop the romaine lettuce (discarding root ends and any damaged outer leaves). This salad could be the next national favorite and was inspired by a salad I had at a seafood restaurant in Healdsburg, CA. Kale—with its chewy texture, earthy, green flavor, and superfood nutrition profile—is a fantastic base in raw salads. Many of us here at The Kitchn have been known to, ahem, obsess a little over these salads at one time or another, making a raw kale salad as much of a daily routine as our.
Steps to make Kale and romaine lettuce salad:
- Wash the veggies off.
- Be sure to only use the leafy green parts of kale and romaine lettuce, cut out the hard middle pieces.
- Cut up kale in large bowl or pot, be sure not to use any moist, mushy pieces. Lightly wash the kale, it gets soggy easy.
- Cut up the romaine lettuce and add to the bowl with the kale, mix together, I use my hands. Be sure to wash your hands, before you start preparing this.
- Cut up Roma tomatoes, I cut mine in fours down the middle, hold the pieces together, and flip them on their side, and then cut them into pieces, as shown in the picture. Toss them in the salad bowl after your done.
- Cut both ends off the onion. And peel off first layer.
- Dice the onion up (I included a picture of an easy way to dice up onions) and break up the pieces, so they aren't sticking together! (I did not include that picture.)
- Toss the onions in the salad bowl and mix the onions and Roma tomatoes, into the kale and romaine lettuce.
- Drain the black olives. Cut your medium black olives in half and toss them into the salad and mix it together.
- Serve with bacon bits and hidden valley ranch dressing.
Kale—with its chewy texture, earthy, green flavor, and superfood nutrition profile—is a fantastic base in raw salads. Many of us here at The Kitchn have been known to, ahem, obsess a little over these salads at one time or another, making a raw kale salad as much of a daily routine as our. I'm excited to share this delicious salad recipe from Chef Jessica Bella, a talent here in Boulder with unique ideas for creating healthy recipes. I use fresh and crispy romaine as the base (you can also add dark leafy greens like baby spinach, arugula, and kale). If you want to learn more about the.
So that’s going to wrap this up with this exceptional food kale and romaine lettuce salad recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
