Tuscan Kale Salad with Pecorino - 20g Carbs, 3g Fiber, 4g Sugar
From: Better Homes and Gardens
Mix up your go-to salad with this easy kale recipe. This side-dish
kale salad is loaded with vitamin A and tons of flavor from a pungent
Pecorino cheese and anchovy dressing.
Servings: 4
Serving size: 1 1/4 cups
Prep: 20 min
Stand: 5 min
1 slice whole wheat bread, toasted until golden brown on both sides
6 Tbsp finely grated Pecorino Romano cheese
5 Tbsp lemon juice
3 Tbsp olive oil
3/4 tsp finely chopped anchovy fillet
1 clove garlic, grated
1/8 tsp ground black pepper
7 cups torn fresh kale, stems and ribs removed (about 6 oz trimmed)
Olive oil
1. Tear toasted bread into small pieces. Place bread pieces in a
food processor. Cover and process until bread is the consistency of
coarse crumbs.
2. For dressing, in a screw-top jar combine 2 tablespoons of the cheese,
the lemon juice, the 3 tablespoons oil, the anchovy, garlic, and pepper.
Cover and shake well; set aside. Place kale in a large bowl. Shake
dressing and pour over kale; toss well to coat.
3. Let stand for 5 minutes. Add the bread crumbs and the remaining 4 tablespoons cheese. Toss well. Drizzle with additional oil.
Servings: 4
251 Calories, 17g Total Fat, 10mg Cholesterol, 3g Sat Fat,
11g Monounsaturated Fat, 2g Polyunsaturated Fat, 0g Trans Fatty Acid,
20g Carbs, 3g Fiber, 4g Sugar, 8g Protein, 291mg Sodium, 607mg Potassium,
252mg Calcium, 3mg Iron
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