Side dishe for 6

Chopped Kale Salad

Name: Chopped Kale Salad
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups chopped curly kale; 1/2 tsp olive oil; 1/8 tsp salt; 1 cup chopped fresh baby spinach; 1 cup chopped red cabbage; 1/2 cup shredded carrots; 1 red bell pepper; 1/4 cup lightly salted pumpkin seeds plus extra to taste (optional); crumbled feta cheese skip for vegan/paleo (optional); 1/4 cup extra virgin olive oil; 2 tbsp fresh squeezed lemon juice; 1 1/2 tbsp red wine vinegar; 1 clove garlic; 1/2 tsp dried oregano leaves; 1/4 tsp salt; 1/8 tsp ground black pepper

Kale, spinach, cabbage, carrots, and peppers are softened with oil and tossed in a tangy lemon dressing.

$0.80per serving $

20 minstart to table

6servings

American Vegetarian Budget Side dishes Lunches No-cook Summer

Ingredients

4 cups chopped curly kale
1/2 tsp olive oil
1/8 tsp salt
1 cup chopped fresh baby spinach
1 cup chopped red cabbage
1/2 cup shredded carrots
1 red bell pepper
1/4 cup lightly salted pumpkin seeds plus extra to taste (optional)
crumbled feta cheese skip for vegan/paleo (optional)
1/4 cup extra virgin olive oil
2 tbsp fresh squeezed lemon juice
1 1/2 tbsp red wine vinegar
1 clove garlic
1/2 tsp dried oregano leaves
1/4 tsp salt
1/8 tsp ground black pepper

Steps

Massage the kale, olive oil, and salt in a large bowl for 2 minutes.
Whisk the remaining olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper in a small bowl.
Add the spinach, cabbage, carrots, bell pepper, and pumpkin seeds to the kale.
Pour the dressing over the vegetables and toss for 2 minutes.
Fold in feta if using, then chill or serve within 20 minutes.