Mediterranean Kale Salad

Mediterranean Kale Salad IMAGE Image by: Mediterranean Kale Salad IMAGE Author: Canadian Living

Marinating the kale helps soften it while adding flavour. Use a vegetable peeler to shave the cheese for this colourful salad.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: July 2013

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon liquid honey
  • 2 cloves garlic minced
  • 1/2 teaspoon pepper
  • 1 pinch salt
  • 10 cups stemmed kale thinly sliced
  • 2 cups cherry tomatoes halved
  • 1 can water-packed artichoke hearts drained, rinsed and thinly sliced
  • 1 cup shaved Pecorino-Romano cheese (about 80 g)
  • 1 cup shaved Parmesan cheese (about 80 g)

Method

In large bowl, whisk together oil, vinegar, honey, garlic, pepper and salt. Add kale, tomatoes and artichoke hearts; toss to coat.

Cover and refrigerate, tossing occasionally, until kale begins to soften slightly, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Toss salad; sprinkle with cheese.

Nutritional facts Per each of 10 servings: about

  • Fibre 3 g
  • Sodium 213 mg
  • Sugars 4 g
  • Protein 6 g
  • Calories 125.0
  • Total fat 7 g
  • Potassium 476 mg
  • Cholesterol 8 mg
  • Total carbohydrate 12 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 64.0
  • Vitamin C 145.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mediterranean Kale Salad

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