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Hand-Wilted Kale Salad

Hand-Wilted Kale Salad

Name: Hand-Wilted Kale Salad
Total time: 25 min
Ingredients: 6 cups fresh kale leaves, coarsely torn (about 5 ounces); ¼ cup lemon juice; ¼ teaspoon salt; 1 medium shallot, very thinly sliced; 3 tablespoons olive oil or walnut oil; 1 clove garlic, minced; ¼ cup chopped walnuts, toasted (see Tip)

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Kale isgreat in salads, but some people find the leaves a bit tough. Spend just a few minutes massaging the kale in a bit of lemon juice and salt, and you--and your guests-- will enjoy a softer texture and a more gentle flavor. Source: Diabetic Living Magazine

Diabetic Living Magazine

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Ingredients

6 cups fresh kale leaves, coarsely torn (about 5 ounces)
¼ cup lemon juice
¼ teaspoon salt
1 medium shallot, very thinly sliced
3 tablespoons olive oil or walnut oil
1 clove garlic, minced
¼ cup chopped walnuts, toasted (see Tip)

Directions

Step 1

Place kale in a large bowl. Drizzle with lemon juice and sprinkle with salt. Using your clean hands, massage the kale for 3 to 4 minutes or until leaves are lightly wilted, making sure to massage all the kale evenly. Add shallots and set aside.

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Step 2

In a small bowl combine oil and garlic. Drizzle over kale mixture and toss to coat. Divide salad among six serving plates and sprinkle with walnuts.

Tips

Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Serve with Cajun Style Barley with Ham.

Nutrition Facts

Serving Size: 1/2 cup salad and 1 tablespoon nuts

Per Serving:

107 calories; 10 g total fat; 1 g saturated fat; 108 mg sodium. 4 g carbohydrates; 1 g fiber; 1 g sugar; 2 g protein;

Exchanges:

2 fat, 1 vegetable

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