|
|||
Sign in to your account |
New Here? Join Chatelaine.com in 2 easy steps. |
||
|
Email Address: |
|||
|
Password: ( Did you forget? ) |
|||
| Remember me next time! | |||
| subscribe to magazine | français
what's hot now
PRINT
Angus Fergusson
Ingredients
- 2 tbsp cider vinegar
- 3 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp honey
- 4 cups kale
- 1 carrot, grated
- 4 slices whole wheat bread
- 1/2 tsp dried basil
- Whisk 1 tbsp cider vinegar with 3 tbsp lemon juice, 1 tbsp olive oil and 1 tsp honey in a large bowl. Add 4 cups shredded kale and 1 grated carrot. Toss well. Refrigerate 1 hour.
- Preheat oven to 450F. Cut 4 slices of whole-wheat bread into 1/2-in. cubes. Spread on a large baking sheet. Toss with 1 tbsp cider vinegar and 1/2 tsp dried basil. Bake in centre of oven until croutons are golden brown, 5 to 7 min. Sprinkle over kale salad.
- 164 calories
- 6 g protein
- 27 g carbohydrates
- 5 g fat
- 220 mg sodium
User comments (2)
-
This salad is delicious! I couldn't believe how tasty it was since I've tried sauteeing Kale before and didn't like it. I will make this salad from now on.
-
The accompanying dish (with sliced tomatoes on top) looks delicious. Can anyone tell me what it is? As for the salad, I'm going to make it tonight!
