Simple Way to Prepare Kale and romaine lettuce salad

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kale and romaine lettuce salad. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Kale and romaine lettuce salad is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Kale and romaine lettuce salad is something which I have loved my whole life.

This salad could be the next national favorite and was inspired by a salad I had at a seafood restaurant in Healdsburg, CA. The kale is slivered super thin, and if you have time, it should sit in the citrusy dressing for a little while before meeting up with the romaine leaves. I like using Lacinato, or dinosaur, kale for this salad, which is a bit smoother and less ruffley than regular mature kale.

Recipe of Kale and romaine lettuce salad

To begin with this recipe, we have to prepare a few ingredients. You can have kale and romaine lettuce salad using 7 ingredients and 10 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Kale and romaine lettuce salad:

1. Take 4 leaves kale
2. Make ready 4 leaves romaine lettuce
3. Make ready 3 Roma tomatoes
4. Get Half a small-medium sized onion
5. Take 1 can medium black olives
6. Get Bacon bits
7. Make ready Hidden valley ranch dressing

Using strong greens also means that the salad can be tossed up to two hours before serving, as long as it is kept cold. 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? We're here to help you find the most nutritious ones.

Instructions

Steps to make Kale and romaine lettuce salad:

1. Wash the veggies off.
2. Be sure to only use the leafy green parts of kale and romaine lettuce, cut out the hard middle pieces.
3. 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.
4. 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.
5. 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.
6. Cut both ends off the onion. And peel off first layer.
7. 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.)
8. Toss the onions in the salad bowl and mix the onions and Roma tomatoes, into the kale and romaine lettuce.
9. Drain the black olives. Cut your medium black olives in half and toss them into the salad and mix it together.
10. Serve with bacon bits and hidden valley ranch dressing.

In a large salad bowl mix the carrots, kale, romaine, green onions, raisins, olives. 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.

As simple as that Recipe of Kale and romaine lettuce salad

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