Baby Kale Salad - 7g Carbs, 1g Fiber
From: www.cspinet.org - Center for Science in the Public Interest
This is one of the few salads you can make hours ahead of time. It
gets better as the flavors meld and the kale softens in the dressing.
And don't be stingy with the black pepper. You'll be amazed at the
extra flavor pop it delivers.
Total Time: 10 minutes
1 Tbsp fresh lemon juice
2 Tbsp minced shallot
1/4 tsp kosher salt
2 Tbsp extra-virgin olive oil
1/2 lb baby kale
1/4 cup shredded Parmesan cheese
Freshly ground black pepper, to taste
In a large bowl, whisk together the lemon juice, shallot, salt, and oil.
Toss the kale in the dressing with the Parmesan cheese and season with plenty of black pepper. (If you can't find baby kale, you can use Tuscan kale. Before tossing with the dressing, remove and discard the large, center stems. Then, working in batches of about 8 leaves, stack the leaves and cut them crosswise into thin strips.)
Serves: 4
PER SERVING (3 cups)
Nutrition per Serving:
110 Calories, 9g Total Fat, 2g Sat Fat, 4g Protein, 7g Carbs,
1g Fiber, 230mg Sodium
Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 80 g
Nutrition per Serving:
122 Calories, 82 Calories from Fat, 9.2g Total Fat, 2.1g Saturated Fat, 0g Trans Fat, 6mg Cholesterol, 268mg Sodium, 7.2g Total Carbs,
1.4g Dietary Fiber, 4.6g Protein
Vitamin A 175% - Vitamin C 117% - Calcium 14% - Iron 6%
Nutrition Grade: C
Good points:
Low in cholesterol
Very low in sugar
High in calcium
Very high in vitamin A
Very high in vitamin C
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