Recipe finder
Kale Salad
- Makes: 4 servings
- Start to Finish 18 mins
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
-
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
Asian Dressing:
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 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