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Kale and Carrot Salad with Almonds

By: gfp

Delicious citrus infused kale salad.  Red and green colors make it a colorful salad for a holiday table.

Preparation Time Time To Table
10 min. 25 min.

Ingredients:

    • 2 Tbsp. white balsamic vinegar
    • 1 Tbsp. rice vinegar
    • 1 Tbsp. honey, or raw honeyFODMAP
    • 1 1/2 Tbsp. extra virgin olive oil , or lemon flavored
    • 1 Tbsp. lemon(s), zest and 1 Tbsp fresh juice
    • 1 tsp. sea salt
    • 2 Tbsp. dried cranberriesFODMAP
    • 1 bunch kale, 1/2 to 1 pound
    • 1 carrot(s), shredded
    • 1/4 C. red onion, ringsFODMAP
    • 2 Tbsp almonds, lightly toasted
    • 2 Tbsp. parmesan cheese , shaved or shredded

Dressing:
Whisk both vinegars, honey, oil and salt in a small bowl.

Combine kale, carrots, onion, cranberries, and nuts.  Drizzle with dressing, toss to coat and let marinate for 15 minutes at room temperature.

Season to taste with salt and pepper. Top with parmesan cheese (if eating dairy) and serve.

Optional Toppings:  sliced strawberries, feta cheese, avocado slices

Yield: 

8 Servings

Nutritional Information

Serving size:
1 C.
Amount per serving
Total Calories:
94
Total Fat Calories:
36
Fat:
4gm
Saturated Fat:
0.6gm
Protein:
2gm
Carbohydrate:
14gm
Sugar:
7gm
Fiber:
2gm
Sodium:
377mg

Tip: 

For plump and flavorful cranberries, soak in 4 Tbsp. of white balsamic vinegar for at least 2 hours or overnight. Add slivers of avocado for a nutrient punch.  Try different nuts, like pine nuts for a variation.