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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 168.2
  • Total Fat: 7.9 g
  • Cholesterol: 16.7 mg
  • Sodium: 496.6 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 5.5 g
  • Protein: 8.6 g

View full nutritional breakdown of Jen's On-the-Fly Kale Salad calories by ingredient
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Jen's On-the-Fly Kale Salad

Submitted by: BANKRUPTVEGAN
Jen's On-the-Fly Kale Salad

Introduction

I invented this recipe "on-the-fly" as a result of both kale and red bell peppers being on sale at the grocery store, and it turned out great! I invented this recipe "on-the-fly" as a result of both kale and red bell peppers being on sale at the grocery store, and it turned out great!
Number of Servings: 8

Ingredients

    Half a head of kale, stalks removed and leaves coursely chopped
    1 red bell pepper, de-seeded and chopped
    1 15-ounce can Great Northern Beans, drained
    2 tablespoons olive oil
    1 tablepoon red wine vinegar
    Juice from one lemon
    1 cup feta cheese
    1/2 teaspoon garlic powder
    1/2 teaspoon salt
    1/2 teaspoon black pepper

Tips

Keeps very well in the fridge for a few days. Use an airtight container, and shake it up before re-serving.


Directions

Place everything, except feta cheese, into a large bowl. Gently toss until all leaves are well-coated and veggies are well-dispersed throughout.

Add feta and gently toss again.


Serving Size: Makes 8 servings






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