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Sunday, June 29 2014

Kale Salad

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ingredients

3 cups finely chopped fresh kale leaves
1 plum tomato, chopped
1/3 cup chopped red sweet pepper
1/4 cup pitted ripe olives, quartered lengthwise
3 radishes, thinly sliced and halved if desired
2 green onions, sliced
2 tablespoons raw sunflower kernels

Asian Dressing:

3 tablespoons lemon juice
3 tablespoons water
2 tablespoons reduced sodium soy sauce
2 teaspoons olive oil
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

directions

In a large bowl, combine kale, tomato, sweet pepper, olives, radishes, green onions, and sunflower kernels. Toss gently to mix.

Drizzle Asian Dressing over vegetables. Toss gently to coat. Makes 4 (1-cup) side-dish servings.

Note

Asian Dressing: In a screw-top jar, combine lemon juice, water, reduced-sodium soy sauce, olive oil, onion powder, and garlic powder. Cover and shake well. Chill until ready to serve or for up to 1 week. Makes 1/2 cup.

nutrition information

Per Serving: cal. (kcal) 83, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 10, fiber (g) 3, pro. (g) 3, sodium (mg) 243, Vegetables () 2, Fat () 1, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:09 am | Permalink | 0 Comments | Email

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