Kale, Carrot & Apple Salad
Source: EatingWell Magazine, November/December 2014
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days. Bring to room temperature before tossing with the salad. Dress the salad (Step 2) up to 30 minutes ahead.
Serving Size: 1 1/4 cups
75 calories; protein 1g 2% DV; carbohydrates 9.1g 3% DV; exchange other carbs 0.5; dietary fiber 2g 8% DV; sugars 5.6g; fat 4g 6% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 4940.7IU 99% DV; vitamin c 24.9mg 42% DV; folate 31.8mcg 8% DV; calcium 37.7mg 4% DV; iron 0.6mg 3% DV; magnesium 13.7mg 5% DV; potassium 211.9mg 6% DV; sodium 159.1mg 6% DV; thiaminmg 4% DV; added sugar 1g.
1 1/2 vegetable, 1 fat