Lunch

Kale and Feta Salad is for Lunch.

Kale and Feta Salad takes 20 minutes to prepare.

Kale and Feta Salad takes 3 minutes to cook.

Kale and Feta Salad makes 6 servings.

The ingredients for Kale and Feta Salad are:

1 Bunch Tuscan Kale (aka Dino Kale) or Purple Kale (don't use decorative kale)
1 Carrot, shredded
2 oz. feta cheese, crumbled (or more if you want to make it a meal)
4.5 Tbs. really good EVOO
2 Tbs. fresh lemon juice (bottled is ok too)
1 Tbs. minced onion
Salt and pepper to taste

Here is how you make Kale and Feta Salad:

Rinse kale well and strip leaves from stems. Dry leaves and stack them on top of each other. Using a sharp knife, slice Kale into thin ribbons (chiffonade style). Place in large bowl. Peel and shred carrot. Place in bowl with kale. Crumble feta cheese over kale and carrots. Set aside. In a small skillet over medium heat, toast pine nuts, stirring constantly. Once they begin to smell toasty, watch carefully so they don't burn. Remove from heat and pour onto plate covered with a paper towel. Let them cool.In small food processor fitted with an "S" blade (or in a small bowl), mix Olive Oil, Lemon Juice, Onion, salt and pepper. Pour over kale mixture and toss until well coated. Serve and top with toasted pine nuts. Chew with your mouth closed, then say "Wow! I never knew kale could taste so good!" Serving Size: 6 1 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user ERSCHWARTZ.

The nutritional information for Kale and Feta Salad is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 195.2

• Total Fat: 16.6 g
• Cholesterol: 8.4 mg
• Sodium: 143.8 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 3.2 g
• Protein: 4.7 g

The dietary needs meet for Kale and Feta Salad is Low Carb