Tired of the same old salad? Try this kale salad for a variation. A change in your routine can rev your energy! And if kale just isn’t your thing–we say go for this delish salad anyway–simply try adding all of the optional ingredients and letting the leaves sit in the dressing mixture for a bit to soften more. YUM!
Pssst… looking for more lightened up recipes? Please feel free to search this blog! And here are a frew to try…
Chocolate Drizzled Granola Balls
Sweet Potato Chips with Sea Salt & Dark Chocolate Drizzle
5 Minute Peanut Butter Chocolate Chip Cookies
Hearty Kale Salad
Serves 4 lucky people 🙂
Ingredients
- 6 cups very thinly sliced kale (about 1/2 large bunch), tough stems removed
- 2 hard-boiled eggs, coarsely chopped, (or quartered as in photograph) (We use Eggland’s Best because they have 25% less saturated fat and 4 times more vitamin D than ordinary eggs!)
- 1 tablespoon extra-virgin olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped string beans
- 1 1/2 cups sliced button mushrooms
- 2 tablespoons red-wine vinegar
- 2 teaspoons whole-grain mustard
- 1/4 teaspoon freshly ground pepper
- 1 small tomato, cut in large wedges
- Salt, to taste (optional)
- 1/4 cup corn (optional)
Preparation
Place kale and eggs in a large bowl. Add oil to a pan with the onions and heat, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Toss in string beans (and corn if using) and heat for about a minute. Remove from the heat and stir in tomato, vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Toss salad.
Nutrition (analyzed without optional salt and corn)
Per serving (Makes 4 servings, approximately 1-1/2 cup servings): 103 calories; 5 g fat; 57 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 138 mg sodium;
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The Nutrition Twins work with Eggland’s Best to help people choose the most nutritious foods
- 6 cups very thinly sliced kale (about ½ large bunch), tough stems removed
- 2 hard-boiled eggs, coarsely chopped, (or quartered as in photograph) (We use Eggland's Best because they have 25% less saturated fat and 4 times more vitamin D than ordinary eggs!)
- 1 tablespoon extra-virgin olive oil
- ¼ cup chopped onion
- ¼ cup chopped string beans
- 1½ cups sliced button mushrooms
- 2 tablespoons red-wine vinegar
- 2 teaspoons whole-grain mustard
- ¼ teaspoon freshly ground pepper
- 1 small tomato, cut in large wedges
- Salt, to taste (optional)
- ¼ cup corn (optional)
- Preparation
- Place kale and eggs in a large bowl. Add oil to a pan with the onions and heat, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Toss in string beans (and corn if using) and heat for about a minute. Remove from the heat and stir in tomato, vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Toss salad.
- Nutrition (analyzed without optional salt and corn)
- Per serving (Makes 4 servings, approximately 1-1/2 cup servings)
- : 103 calories; 5 g fat; 57 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 138 mg sodium;
- Place kale and eggs in a large bowl. Add oil to a pan with the onions and heat, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Toss in string beans (and corn if using) and heat for about a minute. Remove from the heat and stir in tomato, vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Toss salad.