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.
I was introduced to this delicious kale salad at 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; SAT FAT 2g; PROT 5g; FIB 1g; SUG 0g
WW Points+: 2; WW Smart Points: 5