Friday, June 19, 2009

Kale Salad Recipe I Made Today!

Got this from the Whole Foods website - used some amazingly fresh organic Kale from my trip to Rainbow Grocery Wed night, and added some chopped organic gala apple and raw pine the fridge cooling as I type - can't wait to enjoy!!

Serves 6
The key to this salad is finely chopping the kale leaves. The finer they are, the more they will absorb the dressing and the easier they will be to eat. This salad is a great opportunity to practice good knife skills.

2 bunches kale leaves, stems and tough ribs removed, leaves very finely chopped
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon chili powder
1/2 teaspoon sea salt

Place kale leaves in a serving bowl. In a small bowl, whisk together olive oil, lemon juice, chili powder and salt. Pour over kale and toss to combine well. Taste and add more salt or chili powder if desired.

Per serving (about 4oz/110g-wt.): 130 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 240mg sodium, 10g total carbohydrate (2g dietary fiber, 0g sugar), 3g protein

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