RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4528
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| Recipe Name: |
Kale Salad - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Salad |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.66
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Large onion, red juilenned
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Directions:
Place chopped kale in a large bowl. Sprinkle lemon juice and salt over kale and massage. Let kale sit for 10 minutes to breakdown fiber. In a medium bowl, whisk together oil, lemon juice, chili powder and salt. Add kale and toss to combine and serve. |
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| Nutrition per Serving: |
| Calories: |
27 |
Total Carbs: |
6.0 |
Net Carbs: |
4.6 |
| Cholesterol: |
0.0 |
Fat: |
0.2 |
Protein: |
0.71 |
| Fiber: |
1.46 |
Sodium: |
40.16 |
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