Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, kale and romaine lettuce salad. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
If the kale seems even the tiny bit wilted I'd put it into a salad spinner with very cold water and let it crisp for a few minutes. Then spin the kale dry, dry more with paper towels if needed, and put kale into large salad bowl. Chop the romaine lettuce (discarding root ends and any damaged outer leaves).
Kale and romaine lettuce salad is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Kale and romaine lettuce salad is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook kale and romaine lettuce salad using 7 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Kale and romaine lettuce salad:
- Take 4 leaves kale
- Get 4 leaves romaine lettuce
- Prepare 3 Roma tomatoes
- Make ready Half a small-medium sized onion
- Prepare 1 can medium black olives
- Make ready Bacon bits
- Take Hidden valley ranch dressing
This salad could be the next national favorite and was inspired by a salad I had at a seafood restaurant in Healdsburg, CA. In a large salad bowl mix the carrots, kale, romaine, green onions, raisins, olives. From arugula to spinach to kale, here are the best ones for your health. So which leaves and lettuces should you use in your salad to justify the croutons, bacon, and tasty dressing you add?
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.
We're here to help you find the most nutritious ones. 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. Kale—with its chewy texture, earthy, green flavor, and superfood nutrition profile—is a fantastic base in raw salads.
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