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Sunday, June 29 2014
Kale Salad
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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