Sunday, September 21, 2014
Inquirer Daily News

Lemon Kale Salad

From Cooking Light Pick Fresh Cookbook (Oxmoor House, 2013)

6 serving(s)

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)

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.

 

 

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.

Tagged as: | Healthy; Salad

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