Vegetarian

Cheesy Chipolte Kale Salad (Vegan) takes 40 minutes to prepare.

Cheesy Chipolte Kale Salad (Vegan) takes several minutes to cook.

Cheesy Chipolte Kale Salad (Vegan) makes 6 servings.

The ingredients for Cheesy Chipolte Kale Salad (Vegan) are:

6 cup, chopped Kale
1 tbsp Honey
10 tbsp Kal Nutritional Yeast Flakes
2 serving Master's Touch Vine Sweet Mini Peppers (3 peppers)
2 tbsp Ketchup, Heinz
1 tbsp Grape Seed Oil
2 pepper Pepper, ancho, dried
6 tbsp Bragg Apple Cider Vinegar

Here is how you make Cheesy Chipolte Kale Salad (Vegan):

Wash and rinse kale; cut out the rib and slice kale into bite size pieces. Place in bowl. Chop fresh red pepper into very small pieces and place in bowl too.Soften dried chipolte or ancho pepper in 1/2 cup of water and microwave for 3-4 minutes and let stand until peppers soften. Remove from microwave and remove stem from pepper. When pepper is soft, add 2 tablespoons of dried onion, 2 tablespoons of ketchup, 2 tablespoons of nutritional yeast, honey, vinegar and grape seed oil to the mixture. Salt to taste. Put mixture into Magic Bullet and blend until smooth.Pour half of the mixture onto the kale and toss and blend salad until completely mixed. Add more dressing to coat kale (but not soggy). Add red pepper flakes and additional yeast to taste.Let everything rest in bowl about 25 minutes, tossing periodically.Lasts for 3-4 days in refrigerator.Serving Size: One CupNumber of Servings: 6Recipe submitted by SparkPeople user HEALTHYLADY100.

The nutritional information for Cheesy Chipolte Kale Salad (Vegan) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 142.4

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 88.6 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 6.9 g
• Protein: 8.5 g