Appetizers / Soups / Salads

Kale/Broccoli Salad is for Salad.

Kale/Broccoli Salad takes 20 minutes to prepare.

Kale/Broccoli Salad takes several minutes to cook.

Kale/Broccoli Salad makes 15 servings.

The ingredients for Kale/Broccoli Salad are:

10 cup, chopped Kale
6 serving Broccoli Slaw 12 oz bag (No dressing) (by JADE03171)
2 cup Chickpeas (garbanzo beans)
2 serving Sunflower Seeds - raw 1/4 C./serving (by JULIE1933)
4 clove Garlic
1 fruit (2" dia) Limes
3 tbsp Parmesan Cheese, grated
3 tbsp Olive Oil
.5 cup Mayonnaise, regular (mayo)
.5 cup, chopped Mustard greens, fresh

Here is how you make Kale/Broccoli Salad:

Salad:Chop fresh kale; blanch, rinse in cool water, drain.Open entire pkg. of broccoli slaw. Chop for smaller pieces.Rinse and drain one can chickpeas.Toast sunflower seeds in a dry pan over med high heat. Watch carefully, as it can easily burn. Quickly remove from pan once they are at the desired toastiness.Toss all of the above ingredients together.Dressing:In a blender add -up to 4 garlic cloves roughly choppedOne lime, peeled, roughly choppedMustard greens (or any greens/basil) torn into piecesOlive oilMayonnaiseParmesan cheeseGround black pepperPuree all ingredients. Should be slightly thick. If too thick, add more olive oil, if too thin, add more parmesan.Pour dressing over salad and mix into salad well. Enjoy! Try not to eat it all at once!Serving Size: Makes approximately 15 one cup servingsNumber of Servings: 15Recipe submitted by SparkPeople user MYSTIKLUNA.

The nutritional information for Kale/Broccoli Salad is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 204.4

• Total Fat: 11.1 g
• Cholesterol: 2.8 mg
• Sodium: 212.2 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 8.5 g
• Protein: 5.6 g

The dietary needs meet for Kale/Broccoli Salad is Vegetarian