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Sunday, November 04 2012

Take a break from the same old lettuce salad. Try this creative mix of kale, tomato, and sweet pepper tossed with a captivating Asian dressing.


Kale Salad
Recipe from 
Servings: Makes 1/2 cup.
Total Time: 18 mins
     cups  finely chopped fresh kale leaves
       plum tomato, chopped
    1/3  cup  chopped red sweet pepper
    1/4  cup  pitted ripe olives, quartered lengthwise
       radishes, thinly sliced and halved if desired
       green onions, sliced
     tablespoons  raw sunflower kernels
    1/4  cup  Asian Dressing (below)
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.

asian dressing
In a screw-top jar, combine 3 tablespoons lemon juice, 3 tablespoons water, 2 tablespoons reduced-sodium soy sauce, 2 teaspoons olive oil, 1/2 teaspoon onion powder, and 1/4 teaspoon 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: Calories 83, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 243 mg, Carbohydrate 10 g, Fiber 3 g, Protein 3 g. Exchanges: Vegetable 2, Fat 1. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 12:04 pm   |  Permalink   |  0 Comments  |  Email

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