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Kale Salad

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Kale Salad

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  • Makes: 4 servings
  • Start to Finish 18 mins

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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

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

(Kale Salad)

Servings Per Recipe 4, Vegetables () 2, Carb Choice () 1, Fat, total (g) 4, sat. fat (g) 1, fiber (g) 3, Fat () 1, cal. (kcal) 83, pro. (g) 3, carb. (g) 10, sodium (mg) 243, chol. (mg) 0

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