Sweet Kale Salad


Even picky eaters will love digging into this salad – and may even crave it! The best thing about it is that it gets tastier the longer it sits. Look for lacinato or dinosaur kale, which has dark blue-green leaves, then simply strip the leaves from the tough center stalk/spine. Save the stalks to chop into vegetable soup.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 80
Fat: 4g 
Protein: 2g
Carbohydrate: 11g
Fiber: 1g
Cholesterol: 0mg
Sodium: 110mg

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Ingredients

2 bunches organic kale
¼ cup canola oil
¼ cup brown sugar, loose/not packed 
    (may use Splenda)
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes 
    (more or less to taste)



PREPARATION

1.  Wash kale and strip leaves from center stalk. Chop leaves into small, bite-size pieces, then wash again and spin or pat dry. Place clean kale in large salad bowl.

2.  Make the dressing: Combine oil, sugar, garlic, soy sauce and pepper flakes in a small saucepan. Cook over moderate heat, stirring frequently to combine, then simmer for 3 minutes. Pour hot mixture over kale and use two wooden spoons or salad servers to toss the dressing through the kale to coat it well.

3.  Allow the kale salad to rest for at least 10 – 15 minutes before serving. 

4.  Refrigerate leftovers in a covered container and use within 5 days.  

Serves 16 (1 cup per serving)








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