Lemon Kale Salad
Makes 6 servings 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1/2 teaspooon sugar 1/2 teaspoon fresh ground
Makes 6 servings
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1 tablespoon fresh
lemon juice
1 tablespoon olive oil
1/2 teaspooon sugar
1/2 teaspoon fresh ground
pepper
1/4 teaspoon kosher salt
4 cups torn kale leaves
2 cups torn Swiss chard leaves
4 teaspoons unsalted pumpkin seed kernels
1/4 cup sliced green onions
1 ounce shaved fresh pecorino
Romano cheese
(about 1/4 cup)
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1. Combine first five ingredients, stirring until sugar dissolves. Add kale and chard; toss, let stand five minutes.
2. While greens stand, heat a skillet over medium heat. Add kernels to pan, and cook 5 minutes, or until browned, stirring frequently. Add kernels, onions, and cheese to greens; toss.
From Cooking Light Pick Fresh Cookbook (Oxmoor House, 2013)
Per serving: 65 calories, 3 grams protein, 6 grams carbohydrates, trace sugar,
4 grams fat, 2 milligrams cholesterol, 234 milligrams sodium, 2 grams dietary fiber.EndText