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8 November, 2016

Kale Salad

Posted in : Recipe on by : WTG Tags:

Makes 6 servings

150 calories and 11 grams of fat per serving

1 bunch of kale (8 cups washed and chopped)

1 apple diced (1 cup) 

1/2 cup roasted pecans

1 red pepper diced (2 cups)

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

2 tablespoons oil

Salt and pepper to taste
Wash the kale well then chop the kale into small pieces. You can use any type of kale that looks good to you or whatever your family likes the best.  
Roast the nuts if they are unroasted in either a dry hot pan or on a dry cookie sheet in the oven. When they are fragrant you will know they are done. Watch them close nuts can burn quickly. 

Make the dressing by combining all of the ingredients in a small bowl. Using a fork whisk it until it all comes together and there is no separate oil. The mustard in the dressing is an emulsifier and will hold the dressing.
Toss the salad with the dressing then allow the salad to sit at room temperature for 20 minutes. This will help to soften the kale. As the kale wilts the dressing will continue to go further so wait to adjust the final seasoning of salt and pepper. Refrigerate the salad if it will not be served after the 20 minutes it needs to soften.

Nutrition facts:  

150 calories

10 g total fat

1 g saturated fat

14 mg sodium

10 g total carbohydrate

3.5 g dietary fiber

7 g sugar

2.5 g protein 

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