Kale, Carrot, Corn Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 297.4
  • Total Fat: 8.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 150.2 mg
  • Total Carbs: 53.3 g
  • Dietary Fiber: 13.6 g
  • Protein: 13.7 g

View full nutritional breakdown of Kale, Carrot, Corn Salad calories by ingredient
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Number of Servings: 4


    1 large bunch of fresh kale coarsely chopped (should measure aprox 4 qts)
    2 medium carrots quartered length wise and sliced finely
    3 shallots finely chopped
    4 medium ears of fresh corn on the cob
    1.5 T extra virgin olive oil
    2 T extra virgin olive oil
    salt and pepper
    apple cider vinegar


in heavy pan with tight fitting lid, sweat on low the shallots and carrots in 1 T of extra virgin olive oil.

when shallots and carrots are tender add the kale and return the lid, leave on low and cook for 30 minutes or until kale is tender.

cut the kernels from the corn and scrape the germ from the cob with the back of your knife.

add the corn to the pan of hot kale, carrots and shallots. return the lid and bring back to heat.

Turn the heat off and leave pan covered to cool.

When room temp serve with a drizzle of extra virgin olive oil, vinegar, salt and pepper

Number of Servings: 4

Recipe submitted by SparkPeople user GAILNTHENSOME.

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