Wash and stem the kale and shred thinly. Squeeze the kale between your thumb and fnigers repeatedly (i.e., massage; the kale) until it softens slightly and the color darkens a bit. Place in a large salad bowl.
Wash and spin the romaine and slice crosswise into shreds; add these to the bowl. Add the remaining salad ingredients and toss lightly.
Make the dressing: In a glass jar or measuring cup, whisk all dressing ingredients together until well blended. Taste and adjust the salt/stevia if necessary. Pour over the salad and toss to coat. Sprinkle the seeds over top and serve immediately. Makes 6-8 side servings or 3-4 main servings. While this is best served right away, it will keep, covered in the refrigerator, up to 2 days.
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (80%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 27.7mg||1 %|
|Potassium 243.7mg||6 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 2.1g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 75
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