Kale Salad with Pumpkin Seeds - 9g Carbs, 1g Fiber, 1g Sugar
From: www.drgourmet.com
Servings: 4
Serving size: about 2 cups
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe can be divisible by 2.
This recipe makes great leftovers and is actually better the second day. Note that cooking time does not include chilling time.
2 Tbsp olive oil
1 Tbsp low sodium soy or gluten-free tamari sauce
2 tsp Dijon mustard
1 tsp honey
Fresh ground black pepper (to taste)
1/4 cup dried pumpkin seeds (pepitas)
1 tsp dried thyme leaves
8 oz kale (cut into thin strips)
Place the olive oil, soy sauce, mustard, honey and pepper in a bowl. Whisk until smooth.
Place a small skillet over medium high heat. Add the pumpkin seeds and toast for about 10 minutes until lightly browned.
After about 5 minutes of toasting add the dried thyme leaves and toss with the pumpkin seeds.
Add the pumpkin seed and thyme mixture to the bowl with the dressing and fold together well. Let cool slightly and pour over the kale. Toss well to coat. Chill before serving.
Servings: 4
Serving size: about 2 cups
.Nutrition per Serving: 145 Calories, 102 Calories from Fat, 11g Total Fat, 2g Saturated Fat, 6g Monounsaturated Fat, 0g Trans Fat, 0mg Cholesterol, 204mg Sodium, 9g Total Carbs, 1g Dietary Fiber, 1g Sugars, 4g Protein
Vitamin A 169% - Vitamin C 114% - Calcium 9% - Iron 16% - Vitamin K 475 mcg - Potassium 337 mg - Magnesium 69 mg
Posted by: chefgloria1030@yahoo.com
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