Kale Salad with Bacon-Blue Cheese Vinaigrette - 26g Carbs, 4g Fiber, 1g Added Sugars, 6g Total Sugar
From: EatingWell - January/February 2014
Hot roasted potatoes in this healthy kale salad recipe wilt the kale just enough to make it tender. Bacon and blue cheese layer on smoky, salty flavors to stand up to the flavor of the kale. Go for a strong blue cheese—we enjoy the tanginess of Maytag. Serve this salad with steak or chicken.
Nutrition Profile - - Low calorie | High fiber | Low saturated fat | Low cholesterol | High potassium | High calcium | Heart healthy | Healthy weight | Diabetes appropriate | Gluten free
Servings: 6
Serving Size: about 1 1/3 cups
Active Time: 30 min
Total Time: 30 min
1 lb Yukon Gold potatoes, scrubbed, cut into 1-inch chunks
3 Tbsp extra-virgin olive oil, divided
1/2 tsp dried thyme
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided
6 cups kale, stems removed, torn into bite-size pieces
3 Tbsp cider vinegar
3 Tbsp crumbled blue cheese
2 Tbsp minced shallot
1 Tbsp honey mustard
1 Tbsp minced fresh parsley
3 pieces center-cut bacon, cooked and crumbled
2 Belgian endives, cored and sliced
1/4 cup currants or sweetened dried cranberries
Preheat oven to 400°F.
Toss potatoes, 1 tablespoon oil, thyme and 1/4 teaspoon each salt and pepper in a large bowl. Spread out on a large baking sheet (reserve the bowl). Roast the potatoes, stirring once or twice, until tender and browned, 15 to 20 minutes.
Place kale in the large bowl, add the hot potatoes and let stand for several minutes, tossing occasionally, until the potatoes are warm but not hot.
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, blue cheese, shallot, mustard, parsley and the remaining 1/4 teaspoon salt and pepper in a small bowl. Drizzle the dressing over the warm salad. Add bacon, endive and currants (or cranberries); toss to combine.
Serve immediately.
Servings: 6
Serving Size: about 1 1/3 cups
Nutrition per Serving: 218 Calories, 11g Fat, 2g Sat, 7 g Mono, 8mg Cholesterol, 26g Carbs, 4g Fiber, 1g Added Sugars, 6g Total Sugars, 8g Protein, 390mg Sodium, 886mg Potassium
Nutrition Bonus: Vitamin C (151% daily value), Vitamin A (150% dv), Potassium (25% dv), Folate (21% dv), Calcium (16% dv), Magnesium (15% dv)
Carbohydrate Servings: 2
Exchanges: 1 starch, 1/2 fruit, 1 1/2 vegetable, 1 fat
Posted by: chefgloria1030@yahoo.com
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