Kale Salad Recipe
I love making meals that wow everyone. The flavor and nutrition in this kale dish set it apart from other 30-minute creations. — Gina Myers, Spokane, Washington
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/4 cup crumbled feta cheese
- 1/4 cup salted pumpkin seeds or pepitas
- 10 cups sliced kale (about 1 bunch)
- 1 medium apple thinly sliced
- Carbohydrate 0.402524691971781 g
- Cholesterol 4.171875 mg
- Fat 2.26545375855557 g
- Fiber 0.0265550882762169 g
- Protein 0.681159555308953 g
- Saturated Fat 0.876051306164687 g
- Serving Size 1 1 serving (8g)
- Sodium 52.3883060898084 mg
- Sugar 0.375969603695564 g
- Trans Fat 0.0868731330275181 g
- Calories 24 calories
Directions Place kale in a large bowl. With clean hands, massage kale until leaves become soft and darkened, about 2-3 minutes; stir in apple. In a small bowl, whisk oil, lemon juice, salt and pepper until blended. Drizzle over salad; toss to coat. Sprinkle with cheese and pumpkin seeds. Yield: 8 servings. Originally published as Kale Salad in Taste of Home February/March 2014 Nutritional Facts 1-1/4 cup equals 113 calories, 9 g fat (2 g saturated fat), 2 mg cholesterol, 381 mg sodium, 6 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1/2 starch. Print Add to Recipe Box Email a Friend
