Baby Kale Salad Recipe
Baby Kale Salad Recipe with feta cheese, grape tomatoes, sun dried tomatoes, basil, brown rice or quinoa and easy Greek vinaigrette that makes enough leftovers and refrigerates for a few weeks.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- 1 tsp salt
- ground black pepper to taste
- 1/2 cup extra virgin olive oil
- 1/2 tsp thyme
- 2 large garlic cloves grated
- 2 tsp dried oregano
- 1 large lemon zest and juice of (1/4 cup)
- 5 oz (1 small package) baby kale
- 3 cups grape tomatoes halved lengthwise
- 2 cups cooked brown rice or quinoa
- 2 cups feta cheese grated
- 1/2 cup sun-dried tomatoes, thinly sliced*
- 1/2 cup pine nuts toasted**
- 1/2 cup basil finely chopped
- Carbohydrate 8.4266417462084 g
- Cholesterol 44.5000000376181 mg
- Fat 24.1454240220584 g
- Fiber 2.20001896461967 g
- Protein 9.07266527612418 g
- Saturated Fat 9.03288199975657 g
- Serving Size 1 1 serving (185g)
- Sodium 562.898812049115 mg
- Sugar 6.22662278158873 g
- Trans Fat 1.59839872207825 g
- Calories 274 calories
In any small glass container with a lid, combine Greek Vinaigrette Ingredients and whisk or shake well to combine (time when store-bought salad dressing bottles come in handy). Set aside. In a large salad bowl, add Baby Kale Salad Ingredients, pour about 1/5th of the Greek dressing (later more to taste) and gently toss to mix.
