Kale Slaw Spring Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 10 servings.
My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan
Ingredients
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5 cups chopped fresh kale
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3 cups torn romaine
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1 package (14 ounces) coleslaw mix
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1 medium fennel bulb, thinly sliced
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1 cup chopped fresh broccoli
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1/2 cup shredded red cabbage
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1 cup crumbled feta cheese
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1/4 cup sesame seeds, toasted
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1/3 cup extra virgin olive oil
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3 tablespoons sesame oil
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2 tablespoons honey
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2 tablespoons cider vinegar
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2 tablespoons lemon juice
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1/3 cup pureed strawberries
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Sliced fresh strawberries
Directions
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1.
Combine kale and romaine. Add coleslaw mix, fennel, broccoli and red cabbage; sprinkle with feta cheese and sesame seeds. Toss to combine.
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2.
Stir together olive oil and sesame oil. Whisk in honey, vinegar and lemon juice. Add pureed strawberries. Whisk until combined. Dress salad just before serving; top with sliced strawberries.
Nutrition Facts
1-1/3 cups: 192 calories, 15g fat (3g saturated fat), 6mg cholesterol, 140mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1 starch.
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