Baby Kale Salad with Steak and Citrus Vinaigrette is a delicious, healthy, and enjoyable meal now that the weather is breaking and the grill is fired up.
K is for Kale......
My blogging friends and I get together every other Wednesday to share recipes that start or feature ingredients as we work our way through the alphabet. Let's take a look at the other K recipes being shared today........
- A Day in the Life on the Farm: Baby Kale Salad with Steak and Citrus Vinaigrette
- Blogghetti: Brown Sugar and Ketchup Pork Chops
- Food Lust People Love: Easy Chicken Kapama
- Karen’s Kitchen Stories: Individual No Bake Key Lime Pies
- Mayuri’s Jikoni: Kachhe Kele Ke Kofte
- Jolene’s Recipe Journal: Kahlua and Cream: Brown Cow Cocktail
- A Messy Kitchen: Kielbasa Pasta Medley (Sicilian Medley)
- Mildly Indian: Kohlrabi Pasta
- Sneha’s Recipe: Kondakadalai Sundal / Chickpeas Sundal
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice:Spicy Cheddar Krispies Crackers
I was listening to The Restoration of Celia Fairchild by Marie Bostwick when it was time for me to come up with a K recipe for our Alphabet Challenge. When Celia invites her neighbors over for a meet-and-greet. One of the dishes she makes is a Kale Salad. I knew that I was going to feature Kale for this month's challenge.
They say you can't go home. I don't agree with that statement. I hope my children know that they can always come home. When Celia was only 17, she walked away from her childhood home and started a new life. It was a successful life until, suddenly, it wasn't. As her career and her dreams start to crumble around her, she is dealt another blow: her aunt, beloved in Celia's childhood but with whom Celia has had no contact since she left, has passed away.
Engraved on her Aunt Calpurnia's headstone are the words......
"She restored old houses and broken hearts, leaving every place she touched more beautiful than before."
And thus starts The Restoration of Celia Fairchild. As she starts to renovate her childhood home, reunites with old friends and neighbors, befriends new residents in her small town, and learns to love and trust herself once again. You will fall in love with her, this small town, and the memories of Aunt Calpurnia. I know I did.
Once I had decided to make a Kale salad, I bought some organic baby kale on my next shopping trip and didn't give it any more thought. I had pulled out a steak for dinner one night and was going to start the meal with the kale salad.
We got busy, prepping our camper and getting ready for an impromptu trip to the west side of our state. When it was time for dinner, we were hungry and impatient to eat. I decided to keep it simple and created this salad. I hope you enjoy it as much as we did.
Last year, for the letter J, I shared a Kielbasa Sheet Pan Dinner, and in 2024 I shared Kwasnica.
D is for Ricotta Gnocchi
E is for Souper Easy Quiche
F is for Fondue
G is for Ham, Gruyere, and Spinach Packets
H is for Haluski
I is for Nutella Ice Cream
J is for Cowboy Candy
Yield: 2 salads
Baby Kale Salad with Steak and Citrus Dressing
Baby Kale Salad with Steak and Citrus Vinaigrette is a delicious, healthy, and enjoyable meal now that the weather is breaking and the grill is fired up.
Prep time: 5 MinCook time: 7 MinTotal time: 12 Min
Ingredients
- 2 T. lemon juice (about 1/2 a lemon)
- 2 T. olive oil
- 1/2 T. Balsamic Vinegar
- 1/2 T. honey
- salt and pepper, to taste
- 1 T-Bone Steak, grilled to desired temperature
- 1 avocado, pitted, peeled, and diced
- 4 c. baby Kale
- 1 oz. crumbled feta cheese, seasoned with tomatoes and basil
- 1 oz. honey roasted sliced almonds
- 6 cherry tomatoes, halved
Instructions
- Season Steak as desired and grill over medium-high heat for about 3-4 minutes per side, for medium-rare, or until cooked to the desired temperature. Set aside to rest.
- Place the lemon juice, olive oil, balsamic vinegar, and honey in a large bowl. Whisk until emulsified, taste and season with salt and pepper.
- Add the avocado to the bowl, and toss with the dressing. Add the kale, cheese, almonds, and tomatoes. Toss to coat and divide between 2 plates.
- Cut the steak into slices and place on top of the salads to serve.
Nutrition Facts
Calories
828Fat (grams)
65 gSat. Fat (grams)
17 gCarbs (grams)
22 gFiber (grams)
11 gNet carbs
11 gSugar (grams)
8 gProtein (grams)
44 gSodium (milligrams)
387 mgCholesterol (grams)
108 mg
Property of A Day in the Life on the Farm
This is my ideal meal! Steak grilled to perfection with a tasty salad. And I've added a hold for the book on my Libby app!
ReplyDeleteLet me know how you enjoy it, Stacy.
DeleteYou have me totally convinced to read this book! And make this salad too. Great dinner!
ReplyDeleteI enjoyed both. I hope you do, too.
DeleteI love a steak salad, we usually have a little container of sliced leftovers if the package of steaks had one too many for us. I like cold sliced steak right out of the fridge! But on a salad, now that's a great meal. And the baby kale is so much tastier IMO than having to de-vein and chop the big stuff.
ReplyDeleteI agree, Kelly, especially for a raw preparation.
DeleteWendy, this sounds like a great salad. And I agree with you...I think you can go home. I may not be able to go home to a physical house where I grew up...but I can certainly go home to the people and memories.
ReplyDeleteAmen, Colleen. We are very fortunate, indeed.
DeleteThis steak & salad is protein rich and filling, perfect for a side dish!
ReplyDeleteThanks, Sneha.
DeleteAlways on the lookout for a good audio book! Love the salad!
ReplyDeleteThanks, Debra.
DeleteA filling and healthy salad. I need to include more kale in my diet.
ReplyDeleteThis is a delicious way to do so, Mayuri.
Delete