Tasty Tuesday-Kale Salad

Kale Salad

Yield: 3 1-cup servings

Ingredients:

• 3 cups fresh kale, chopped

• ¼ cup olives, sliced

• 1 cup tomato, diced

• ½ cup red bell pepper, diced

• ¼ cup purple onion, minced

• 2 Tablespoons roasted sunflower seeds

Directions:

1. Wash kale well. Remove stems (save for another recipe) and chop into bite-size pieces.

2. Place 3 cups, packed, in a coverable container.

3. Add all other prepared vegetables and sunflower seeds.

4. Combine ingredients in separate container and whisk until well blended.

5. Pour over vegetables and toss until evenly coated.

6. Cover and marinate for 2 hours in the refrigerator before serving.

7. Serve. Bon Appétit!

Dressing:

• ½ teaspoon salt

• 1 teaspoon onion powder

• ¼ teaspoon garlic powder

• 1 Tablespoon nutritional yeast

• 1 Tablespoon extra-virgin olive oil

• 1 Tablespoon honey

• 2 Tablespoons lemon juice

Nutritional Facts per 1-cup Kale Salad:

Calories 79

Fat 4 g

Cholesterol 0 mg

Sodium 227 mg

Carbohydrates 9 g

Fiber 1 g

Protein 2 g

Vitamin D 0 mcg

Calcium 56 mg

Iron 1 mg

Potassium 277 mg

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