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.
Servings:
Makes 1/2 cup.
Total Time:
18 mins
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Ingredients
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3 cupsfinely chopped fresh kale leavessee savings
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1plum tomato, choppedsee savings
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1/3 cupchopped red sweet peppersee savings
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1/4 cuppitted ripe olives, quartered lengthwisesee savings
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3radishes, thinly sliced and halved if desiredsee savings
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2green onions, slicedsee savings
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2 tablespoonsraw sunflower kernelssee savings
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1/4 cupAsian Dressing (below)see savings
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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.
Asian Dressing
In a screw-top jar, combine 3 tablespoons lemon juice, 3 tablespoons water, 2 tablespoons reduced-sodium soy sauce, 2 teaspoons olive oil, 1/2 teaspoon onion powder, and 1/4 teaspoon 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: Calories 83, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 243 mg, Carbohydrate 10 g, Fiber 3 g, Protein 3 g. Exchanges: Vegetable 2, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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