Sunday, March 17, 2013

Raw Kale Salad With Mustard Vinaigrette

For the Salad:
8 Cups of Raw Kale (washed and chopped)
1 Cup of Cherry Tomatoes
1 Cucumber (chopped)
1/3 cup of raw red onion (chopped)
1/3 cup chopped celery
1 cup of mixed tricolor peppers (or whatever color you prefer)
1/4 cup fresh parmesan cheese
Optional: Sesame seeds to sprinkle on top

For the Dressing:
1/2 cup of apple cider vinegar
1/4 cup grainy mustard
1/4 cup sugar free maple syrup

1.)  Tear leaves off kale stems and discard stems. Break leaves into bite-sized pieces. Wash and dry thoroughly.
2.) Place kale in a large bowl and pour on the dressing. Mix the dressing into the kale until all leaves are coated.
3.) While the salad marinates, chop the vegetables. Mix into kale. Mix in the parmesan cheese and serve. Top with sesame seeds to your liking.

Nutrition Facts:
Serving Size: 2.5 cups of salad
Calories: 175
Fat: 2.4 grams
Protein: 6 grams
Fiber: 4 grams

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