20 minutes OR LESS
Torn Kale Salad with Jammin’ Rice Vinaigrette
For Dressing:
1/2 Cup
Extra Virgin Olive Oil
1/4 Cup
Strawberry Jam
1
Lemon, juiced
For Salad:
1
Large Bunch of Kale, trimmed and torn into bite-size pieces
2
Ripe Bartlett Pears, diced
1/2 Cup
Dried Cranberries
1/2 Cup
Toasted Slivered Almonds
INSTRUCTIONS
For Dressing:
Place oil, vinegar, jam and lemon juice in a small blender and process until smooth.
For Salad:
Place the kale in a large bowl. Add the pears, cranberries and almonds. Toss with about a third of the dressing and set aside for ten minutes. Serve with remaining dressing on the side.
Nutrition Analysis Serving: 1 1/2 cups salad*
Calories 259, Protein 7g, Carbohydrate 59g, Fiber 13g, Fat 7g, Cholesterol 0mg, Calcium 422mg, Sodium 2mg.
Nutrition Analysis Serving: 1/3 cup Vinaigrette
Calories 221, Protein 0g, Carbohydrate 14g, Fiber 0g, Fat 19g, Cholesterol 0mg, Calcium 1mg, Sodium 396mg.
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