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Fresh Kale and Vegetable Salad

Ingredients
  • 2 Tablespoons fresh lemon juice 
  • 1 Tablespoon cider vinegar 
  • 4 teaspoons olive oil 
  • 1 teaspoon maple syrup 
  • 2 teaspoons fresh ginger root, chopped 
  • 2 cups kale, rinsed & chopped 
  • ½ cup cauliflower, rinsed & chopped 
  • ½ cup broccoli, rinsed & chopped 
  • ½ cup cabbage, rinsed & shredded 
  • ¼ cup fresh cilantro, rinsed & chopped 
Directions
  1. Wash hands with soap and water. Combine lemon juice, vinegar, olive oil, maple syrup, and ginger in a large bowl; whisk well. 

  1. Add kale, cauliflower, broccoli, cabbage, and cilantro to the dressing, and toss to coat well. Makes 5 servings. 

Recipe Notes: 

  • You can purchase pre-cut cauliflower, broccoli, and cabbage to save on chopping time. 

  • Kale is considered a nutritional powerhouse.  It’s rich in dietary fiber, magnesium, vitamin B6, and calcium, and an excellent source of antioxidant vitamins A, C, and K.   

  • To prepare kale, rinse under running water and shake off extra moisture.  Pat dry with clean paper towels or spin in a salad spinner.  Tear leaves from stems, or fold each leaf in half, then cut away the leaf from the stems with a knife. Discard stems.  Roll up the leaves to consolidate them for easy chopping and cut into thin ribbon 

Store in an airtight container and refrigerate for up to four days.  

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Total Time
35 min
Prep Time
30 min
Servings
5
Nutrition Facts

Calories: 60 

Total Fat: 4 grams 

Saturated Fat: 0.5 

Sodium: 20 milligrams 

Carbohydrates: 5 grams 

Dietary Fiber: 1 gram

Added Sugar: 1 gram 

Protein: 1 gram