Advertisement

Emerald kale salad

27

  • Makes4 Servings
Emerald kale salad

Angus Fergusson

Chatelaine Triple Tested

Ingredients

  • 2 tbsp cider vinegar

  • 3 tbsp lemon juice

  • 1 tbsp olive oil

  • 1 tsp honey

  • 4 cups kale

  • 1 carrot, grated

  • 4 slices whole-wheat bread

  • 1/2 tsp dried basil

Instructions

  • Whisk 1 tbsp cider vinegar with 3 tbsp lemon juice, 1 tbsp olive oil and 1 tsp honey in a large bowl. Add 4 cups shredded kale and 1 grated carrot. Toss well. Refrigerate 1 hour.

  • Preheat oven to 450F. Cut 4 slices of whole-wheat bread into 1/2-in. cubes. Spread on a large baking sheet. Toss with 1 tbsp cider vinegar and 1/2 tsp dried basil. Bake in centre of oven until croutons are golden brown, 5 to 7 min. Sprinkle over kale salad.

Nutrition (per serving)

Calories 164, Protein 6g, Carbohydrates 27g, Fat 5g, Sodium 220mg.

Advertisement
Advertisement