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Emerald kale salad
28
- Makes4 Servings
Angus Fergusson
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.
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