Lunch

Kale Salad with Maple-Mustard Dressing (Forks over Knives Cookbook) is for Lunch.

Kale Salad with Maple-Mustard Dressing (Forks over Knives Cookbook) takes 30 minutes to prepare.

Kale Salad with Maple-Mustard Dressing (Forks over Knives Cookbook) takes several minutes to cook.

Kale Salad with Maple-Mustard Dressing (Forks over Knives Cookbook) makes 7 servings.

The ingredients for Kale Salad with Maple-Mustard Dressing (Forks over Knives Cookbook) are:

cannellini beans, eden organic, no salt, 1.75 cup
Sesame Seeds, 3 tbsp, toasted on stove OR 2 tbs tahini
Dijon Mustard, 6 tsp
Nutritional Yeast, 2 Tbspn
Kikkoman Low Sodium Soy Sauce, 1.5 tbsp
100% Pure Maple Syrup, 1 tbsp
1/2 cup water

kale, raw, 6 cup (or other dark greens)
Cabbage, red, fresh, 1 cup, chopped
Carrots, raw, 1.5 cup, grated
Broccoli, fresh, 1 cup, chopped
garbanzo beans, organic, trader joe's, 1.75 cup

Here is how you make Kale Salad with Maple-Mustard Dressing (Forks over Knives Cookbook):

Combine cannellini beans, toasted sesame seeds, mustard, yeast, soy sauce, syrup, and 1/2 cup water in vitamix.Chop veggies. Add beans. Add sauce. Let sit 15 minutesServing Size: 1 cupNumber of Servings: 7Recipe submitted by SparkPeople user CCCNILES.

The nutritional information for Kale Salad with Maple-Mustard Dressing (Forks over Knives Cookbook) is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 149.7

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 315.2 mg
• Total Carbs: 23.9 g
• Dietary Fiber: 6.6 g
• Protein: 8.2 g

The dietary needs meet for Kale Salad with Maple-Mustard Dressing (Forks over Knives Cookbook) is Vegan