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Kale Salad

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.

MAKES: 4 servings

SERVING SIZE: 1 cup

CARB GRAMS PER SERVING: 10

Rated :

by 2 people

Nutrition Facts Per Serving:

Servings Per Recipe: 4
cal.(kcal): 83
Fat, total(g): 4
sat. fat(g): 1
carb.(g): 10
fiber(g): 3
pro.(g): 3
sodium(mg): 243

Diabetic Exchanges

Vegetables(d.e): 2
Fat(d.e): 1
Carb Choice(d.e): 1

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 water
2 tablespoons reduced sodium soy sauce
2 teaspoons olive oil
1/2 teaspoon onion powder
1/4 teaspoon garlic powder

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.

Note

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.

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