After three weeks of making the Mustardy Cole Slaw, I decided to mix it up.
While it had made a fine snack, I was craving something a little bit different to use as a snack. Kale is incredibly rich in nutrients and vitamins, and I always feel like I’m eating something REALLY healthy when I eat it… so I decided to go with this fabulous kale salad from Dr. Weil.
True Foods Kitchen here in Denver. Dr. Weil’s concept restaurant which focuses on whole foods, this kale salad is served as a side dish, and was a HUGE hit with my friend Bev. When I found the recipe online, I knew I had to make it.
When I reviewed the original recipe though, it was heavy on the olive oil, cheese, and bread crumbs. I made it once as recommended, but this week, I used half of the oil, cheese, and bread crumbs. I didn’t miss it at all! The result was a much lighter, lower-calorie alternative. Overall, you’re going to love this hearty, lemony salad… try it!
Dr. Weil’s Tuscan Kale Salad
Inspired by the recipe from Dr. Weil
5 cups kale, loosely packed, sliced leaves kale, midribs removed (about 1 bunch)
juice of 1 lemon
2 1/2 tablespoons extra-virgin olive oil
2 tsp. garlic, minced
salt & pepper, to taste
hot red pepper flakes, to taste
1/4 cup grated reduced fat Parmesan + 2 Tbsp.
1/4 cup bread crumbs
1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
3. Add kale to a large bowl, and add dressing + 1/4 cup parmesan cheese topping. Mix well and allow the mixture to sit for 5 minutes.
4. Add bread crumbs, toss again, and top with remaining cheese (2 Tbsp.)
Per 1 cup serving:
CAL 151; CARB 14g; FAT 2g; PROT 5g; FIB 1g; WW Points Plus: 2