Are you a fan of Chinese Chicken Salad? Well, you are reading the right recipe! If you aren’t, that’s okay. Try it out anyways; you might be pleasantly surprised. Thanks to a co-worker, T.W.O. was introduced to Lacinato kale. It is also known as Tuscan kale, Tuscan cabbage, or Italian kale. It is lightly a little sweeter and more delicate than your traditional curly kale. The smooth leaves combined with the rice noodles, crunchy almonds and the mandarin oranges makes this salad a perfect meal!
– 1 bunch Lacinato Kale
– 1 cup mandarin oranges
– 2 cups thin rice noodles
– 1 cup carrots, shredded
– ½ cup roasted almonds, chopped
– Lemon Vinaigrette dressing (Recipe HERE)
– ¼ cup Rice Vinegar
Bring pot of water to a bowl. Once it reaches to a boil, remove from heat and add your rice noodles. Cover and let it sit for 10 minutes. Once the noodles are done, drain and add rice vinegar. Set aside.
Chop the kale and put in a big bowl. Add your rice noodles, mandarin oranges, carrots and almonds. Toss in the lemon vinaigrette dressing. Plate and serve! Feel free to add chicken or any other protein to make it a meal!
Cheers to another healthy meal!
Need to spice up your salad? Well, T.W.O. has the perfect recipe for you. This salad is filled with nutrients, protein and antioxidants and will be sure to leave you wanting seconds! The baby kale leaves are tossed in a homemade lemon vinaigrette, topped with roasted almonds, pomegranates and sliced apples. Oh and it doesn’t stop there-we need protein right? Yes! How about a lean barbeque flank steak that was marinated in Hawaiian teriyaki sauce? You got it! Check out how to make this salad from scratch.
– Baby Kale
– 1 cup pomegranate seeds
– ¼ cup roasted almonds, chopped
– 1 Pink Lady apple, sliced and diced
– 2 cups Trader Joes Island Soyaki sauce
– Flank Steak, lean
– 1 Lemon
– 4 Tablespoons spicy mustard
– 1 teaspoon olive oil
– 1 teaspoon balsamic vinegar
Marinate the flank steak for a minimum of 2 hours prior to barbequing. About 20 minutes before you are ready to barbeque, take the meat out to bring to room temperature. While the barbeque is heating up, prepare your salad.
In a bowl, mix together the kale, pomegranate, roasted almonds and apples. Set aside.
Put the meat on the barbeque and cook on medium heat. The meat should take about 15 minutes depending on your barbeque.
While the meat is cooking, prepare your dressing. In a small bowl, mix together the lemon juice, spicy mustard, olive oil and balsamic vinegar. Add salt and pepper to taste. Mix the dressing in the salad. It is okay to let the salad dressing marinate the kale. Kale won’t get soggy like most lettuce.
When the meat is done, take it off the barbeque and transfer to a cutting board. Thinly slice the meat. Plate the salad and top of it with the flank steak. And that’s it…you have yourself a fresh, hearty salad that will satisfy any audience.