Dinosaur Kale Salad

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, dinosaur kale salad. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

In a large bowl, combine the kale, cabbage, orange, onion, pepper, sunflower seeds and dried cranberries. In a small bowl, whisk together the mustard, orange juice, vinegar and black pepper. Pour dressing over the kale mixture and toss well to coat everything. Serve immediately or refrigerate for up to two days.

Dinosaur Kale Salad is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Dinosaur Kale Salad is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have dinosaur kale salad using 8 ingredients and 6 steps. Here is how you can achieve that.

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The ingredients needed to make Dinosaur Kale Salad:
  1. Take 1 Bunch lacinato kale (about 16 leaves)
  2. Get 1 lemon small
  3. Get 1⁄4 Cup olive oil
  4. Take 1⁄4 Cup pecorino romano , grated
  5. Take 1⁄2 Cup raisins
  6. Make ready 1⁄4 Cup pistachios , shelled
  7. Prepare salt
  8. Make ready pepper

If you're wanting to take a break from heavy Hawaiian or Filipino comfort food, the dinosaur kale salad is a good option. It's packed with goat cheese, pomegranate seeds, dried figs, beets, candied macadamia nuts, and Asian pear tossed in a honey balsamic. Toss the sliced kale into a large salad bowl. Instructions Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.

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Instructions to make Dinosaur Kale Salad:
  1. Wash the dinosaur kale well. Remove stems from kale, cut the kale into 1⁄2 inch strips and place in a large bowl.
  2. Pour olive oil into a small bowl. Zest the lemon and extract its juice. Mix the zest and lemon juice into the bowl with the olive oil.
  3. Grate pecorino romano cheese into a separate bowl.
  4. Slice the pistachio nuts finely.
  5. Pour the lemon olive oil dressing onto the kale and mix until kale is evenly coated. Mix the raisins and pistachio nuts into the kale and top with cheese.
  6. Add salt and pepper to taste when serving.

Toss the sliced kale into a large salad bowl. Instructions Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. I prefer to use Lacinato (or dinosaur) kale in this salad because it's much more delicate than traditional curly kale and it has a milder flavour. Alex Lau Tuscan Kale aka Lacinato Kale aka Dinosaur Kale.

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