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EATING

Top with cooked chicken for a heartier meal.

The lightly sweet, creamy homemade poppy seed dressing takes this crunchy salad to the next level for a mouthwatering vegetable side dish or light lunch.

Kale Salad with Creamy Poppy Seed Dressing

Serves 6

Serving Size: 1 1/2 cups

Active Time: 25 minutes

Total Time: 25 minutes

1/4 cup mayonnaise

2 tablespoons cider vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon poppy seeds

1 teaspoon sugar or honey

1/4 teaspoon salt

1/4 teaspoon ground pepper

4 cups coarsely chopped kale, any tough stems removed

2 cups matchstick-cut peeled broccoli stems or broccoli slaw

2 cups thinly sliced trimmed Brussels sprouts (8 ounces)

1/2 cup sliced radicchio

3 tablespoons dried cranberries

3 tablespoons toasted pepitas

Whisk mayonnaise, vinegar, oil, poppy seeds, sugar (or honey), salt and pepper in a large bowl. Add kale, broccoli stems (or slaw), Brussels sprouts, radicchio, cranberries and pepitas; toss until well coated with the dressing.

Recipe Nutrition: Per serving: 161 calories; 12 g fat (2 g sat, 4 g mono); 4 mg cholesterol; 12 g carbohydrate; 3 g added sugars; 6 g total sugars; 4 g protein; 3 g fiber; 182 mg sodium; 375 mg potassium.

Nutrition Bonus: Vitamin C (128 percent daily value), Vitamin A (43 percent dv)

1/2 Carbohydrate Serving(s)

Exchanges: 2 1/2 fat, 1 1/2 vegetable

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

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