Kale Salad
Recipe from Diabetic Living

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

by 24  people

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Servings: 4
Serving size: 1  cup
Total Time: 18 mins
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  • 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 
  • 2   tablespoons 
    reduced sodium soy sauce
  • 2   teaspoons 
    olive oil
  • 1/2  teaspoon 
    onion powder
  • 1/4  teaspoon 
    garlic powder
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 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 information
Per Serving: cal. (kcal) 83, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 10, fiber (g) 3, pro. (g) 3, sodium (mg) 243, Vegetables () 2, Fat () 1, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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