Eat veggies
Wilted Kale Salad with Warm Vinaigrette
This simple kale salad is brought to life with a warm vinaigrette dressing. Enjoy as a side or add grilled chicken or salmon to make this salad a main course.
Updated
Ingredients
- 1 Tbsp canola oil (15 mL)
- 1 small shallot, finely diced
- 1 small clove garlic, minced
- 2 Tbsp balsamic vinegar (30 mL)
- 1 tsp Dijon mustard (5 mL)
- 1 tsp sugar (5 mL)
- ¼ tsp salt (1 mL)
- ¼ tsp pepper (1 mL)
- 1/3 cup canola oil (75 mL)
- 1 pkg – (5 oz./142 g)- baby kale leaves
- 1 large carrot, shredded
- 1 avocado, peeled and diced
Directions
- Pour 1 Tbsp (15 mL) canola oil into a small saucepan. Add shallot and garlic and saute a few seconds. Add balsamic vinegar, Dijon mustard, sugar, salt, pepper. Cook, and stir over medium low heat until mixture is heated through. Add 1/3 cup (75 mL) canola oil, slowly, while whisking, until mixture is emulsified.
- Toss warm dressing with kale leaves and shredded carrot. Top with diced avocado. Serve immediately.
Nutritional Analysis
| Calories | 310 |
|---|---|
| Total Fat | 29.1 g |
| Saturated Fat | 2.6 g |
| Cholesterol | 0 mg |
| Sodium | 179 mg |
| Carbohydrates | 12.2 g |
| Fiber | 4.7 g |
| Sugar | 4.4 g |
| Protein | 2.9 g |
| Potassium | 494 mg |
