with Cranberry Vinaigrette
RECIPE SUMMARY
Kale Salad with Cranberry Vinaigrette
Makes 2 servings of Salad: counts towards 1 cup of vegetables, ½ cup restricted vegetables, 2 tablespoons oil
INGREDIENTS
DIRECTIONS
In a large bowl combine the kale and the sea salt, massage the salt into the kale until it is a slightly brighter color.
Add in the sliced jicama, reduced fat feta and the cranberry vinaigrette then combine.
In a small microwave dish, heat the cranberry sauce in the microwave for 15 seconds, remove and set aside.
Add a tablespoon of oil to a pan and heat on medium low heat; add the green onions, rosemary, and garlic until fragrant. Add the herbs to the bowl with the cranberry sauce, also adding the vinegar, dressing and lemon juice, whisking while adding.
While continuing to whisk, slowly drizzle in the olive oil; season with salt and pepper.
Chill for 15-20 minutes before using; serve over greens.
Ingredients
Directions
In a large bowl combine the kale and the sea salt, massage the salt into the kale until it is a slightly brighter color.
Add in the sliced jicama, reduced fat feta and the cranberry vinaigrette then combine.
In a small microwave dish, heat the cranberry sauce in the microwave for 15 seconds, remove and set aside.
Add a tablespoon of oil to a pan and heat on medium low heat; add the green onions, rosemary, and garlic until fragrant. Add the herbs to the bowl with the cranberry sauce, also adding the vinegar, dressing and lemon juice, whisking while adding.
While continuing to whisk, slowly drizzle in the olive oil; season with salt and pepper.
Chill for 15-20 minutes before using; serve over greens.