Thursday, February 7, 2013

80--- Roasted Kale Salad with Lemon Shallot Dressing

One of my goals this winter is to make kale enjoyable.

Not hiding-it-in-everything enjoyable.  But I want it to be a vegetable that crave.  Why? Because it is soooo good for you! It's like the poster-child for SUPERFOODS.  

I know from experience that when I am learning to like a vegetable, I'd better start by roasting it.

Roasted Kale Salad
Serves 2 generous portions

1 bunch kale leaves, leaves chopped into 2-3" pieces, stems discarded
Olive oil spray
Salt-free vegetable seasoning
1 cup red seedless grapes, halved
1 oz crumbled feta cheese
2 tsp pine nuts (toasted if you wish)

1 Tbsp fresh lemon juice
1/2 tsp lemon zest
1 tsp olive oil
1 large shallot, finely minced
1/4 tsp dry mustard
Salt and ground black pepper

Preheat oven to 375 degrees.  Lay kale leaves on a baking sheet prepared with olive oil spray. Spray leaves with additional olive oil spray, then sprinkle with vegetable seasoning.  Bake for 15-20 minutes, flipping leaves (removing cooked ones) every 5 minutes. *Watch closely so that the leaves do not burn.  Remove from oven. 

Divide leaves between two plates and sprinkle each with 1/2 cup grape halves, 1 tsp pine nuts and 1/2 oz crumbled feta cheese.

For dressing: combine all ingredients in a jar with a lid and shake to mix.  Drizzle dressing into each salad, dividing minced shallot evenly.

Nutrition Info per 1 salad: 188 calories, 8 g fat (3 g monounsaturated, 2 g polyunsaturated), 8 g protein, 22 g carbohydrates, 4 g fiber

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