Tasty Tuesday-Kale Salad
Yield: 3 1-cup servings
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
Wash kale well. Remove stems (save for another recipe) and chop into bite-size pieces.
Place 3 cups, packed, in a coverable container.
Add all other prepared vegetables and sunflower seeds.
Combine ingredients in separate container and whisk until well blended.
Pour over vegetables and toss until evenly coated.
Cover and marinate for 2 hours in the refrigerator before serving.
Serve. Bon Appétit!
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:
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
Join us for an exciting and engaging culinary experience and discover a world of new flavors and ingredients and delicious plant-based cuisine. Learn new cooking techniques and skills, and gain the confidence to create healthy, flavorful plant-based meals at home.
Hands-on Plant-Based Cooking Class for Sauces:
June 13 at 1 pm CT
Abundant Health Wellness Center
240 Huntsville Road
Eureka Springs, AR 72632
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Cheez Sauce without the Cheese
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