Kale-Walnut Salad
Per ServingKale-Walnut Salad |
||
|---|---|---|
| Makes: 10 servings | ||
| Serving Size: 1 cup | ||
| Calories | 60 | |
| Fat | 4.5 | g |
| Saturated Fat | 0.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 5 | g |
| Fiber | 1 | g |
| Sugars | 2 | g |
| Cholesterol | 0 | mg |
| Sodium | 65 | mg |
| Potassium | 185 | mg |
| Protein | 2 | g |
| Phosphorus | 35 | mg |
| Choices: Nonstarchy Vegetable 1, Fat 1 | ||
- Makes: 10 servings
- Serving Size: 1 cup
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Ingredients
| 1 | large | bunch (1 lb) fresh kale (such as lacinato), stems trimmed and discarded, washed and patted dry |
| 2 1/2 | Tbsp. | walnut or olive oil |
| 1 1/2 | Tbsp. | balsamic vinegar |
| 1/4 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| 1/8 | tsp. | sugar |
| 1/2 | small | red onion, peeled, halved, and thinly sliced |
| 1 | med. | red pepper, cored, seeded, and thinly sliced |
| 2 | Tbsp. | toasted walnuts |
Directions
- Place the kale in a large bowl. In a small bowl, mix together the oil, vinegar, salt, pepper, and sugar. Add the dressing to the kale and, using your hands, gently massage the kale with the oil mixture to tenderize the kale. Cover the bowl and marinate in the refrigerator for 30 minutes.
- Add the onion, red pepper, and walnuts to the salad and toss gently before serving.
