Place the kale in a large bowl. Massage the kale with your hands for 1-2 minutes to soften it. It should turn a dark green color.
Top kale with sunflower seeds, red onion, radishes, and strawberries.
Before serving, toss each salad with 2 Tablespoons each of the dressing.
Gather all ingredients and equipment.
Preheat a grill to medium high heat.
Cut romain head vertically, so the core and root hold the leaves together.
Drizzle cut romaine with olive oil, salt, and pepper. Place seasoned romaine, cut side down, on very hot grill. Grill for 3 minutes uncovered.
Using tongs, flip romaine and grill for 2 more minutes.
Remove romaine from grill and squeeze a wedge of lemon over each half. Serve.
Remove the fibrous ribs from the kale, rip into bite-sized pieces, and then using clean hands, rub the leaves together for 2-3 minutes, until they become tender and dark green.
Toss the strawberries, carrot, and feta with the kale and set aside.
In a separate bowl or jar with a lid, whisk or shake together the olive oil, balsamic vinegar, lemon juice, garlic, basil, salt, and pepper.
Toss salad with dressing just before serving.
Gather all ingredients and equipment.
Place the water in a pot over high heat.
When the water reaches a boil, add the soba noodles and cook for approximately 5 to 8 minutes, or until soft.
While the noodles are cooking, mix the rice wine vinegar, soy sauce, honey, and sesame seeds in a bowl.
Once the noodles have finished cooking, strain and run noodles under cold water. Set the cooled noodles aside to allow excess water to drain.
Place a large skillet over medium heat and add the sesame oil.
Once the oil is hot, add the the shredded cabbage, carrots, and kale.
Sauté the vegetables until they are tender (about 4 to 5 minutes).
Add the soy sauce mixture and the drained soba noodles to the pan and slightly reduce the heat.
Cook for 1 to 2 minutes, stirring occasionally.
Garnish with the green onions and serve immediately.
Make the Spinach, Berry & Parmesan Salad Dressing.
Put greens in a large bowl and top with berries, parmesan, and walnuts.
Right before serving, toss with 1/3 cup of the salad dressing.
Gather all ingredients and equipment.
In a large mixing bowl toss the romaine, tomatoes and 1/2 cup of dressing. Garnish with shaved parmesan cheese.
Gather all ingredients and equipment.
Place the walnuts in a small skillet over medium high heat.
Cook for about 7 to 10 minutes. Toss frequently so that the nuts brown but do not burn.
Place arugula, red onion, parmesan, and walnuts in a large mixing bowl.
Just before serving, add the dressing to the salad and toss gently.
Serve immediately.
Place eggs in medium pan and cover with water. Bring to a boil.
Once the eggs are boiling, cover the pot, turn off the heat, and set timer for 10 minutes. Once the timer is up, drain the water and place the eggs in an ice water bath.
In a medium bowl, mash the avocado with the vinegar with the back of a fork.
Peel the eggs then dice or roughly chop them. Fold the egg, green onion, salt, pepper, and cucumber into the mashed avocado mixture.
Gather all ingredients and equipment.
Toss the tomatoes, cucumbers, and onion together in a large bowl with the dressing.
In a mixing bowl, toss the romaine, tomatoes, and onions and 1/4 cup Caesar Salad Dressing (2 Tbsp per serving). Serve.
