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Ready In:
22 minutes
Serves: 6
Kale is a nutritional powerhouse! This salad is loaded with fiber, iron, vitamins, and minerals that will keep you satisfied.
What you'll need
Large pan with lid
Mixing utensil
Small bowl
Whisk or fork
Large salad bowl
Ingredients
Serves 6
1/2 cup Lentils Dried, red, split
8 cups Kale washed and torn into bite-size pieces
1/3 cup Extra Virgin Olive Oil
1 tablespoon Dijon-style Mustard
3 teaspoons Honey
1 tablespoon Sherry Vinegar
2 tablespoons Shallots minced
1/2 cup Parmesan Cheese coarsely grated
of Kosher Salt to taste
of Black Pepper to taste
Directions
1.In a saucepan, bring two cups of salted water to boil
2.Wash the lentils well and pour them into the boiling water. Cover pan, bring lentils to a boil, then lower heat to keep the lentils on a high simmer. Cook lentils until just tender—10-12 minutes.
3.In the meantime, wash and tear up the kale. Place in a salad bowl.
4.In a small bowl, whisk olive oil, mustard, vinegar, honey, minced shallots and salt and pepper to taste.
5.When lentils are cooked, drain them and dump them over the kale. Pour the vinaigrette over the kale, sprinkle the Parmesan cheese over the greens and toss, seasoning with salt and pepper to taste.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 258 | ||
| % Daily Value* | ||
| Total Fat 15 g | 19% | |
| Saturated Fat 3 g | 15% | |
| Sodium 196 mg | 9% | |
| Total Carbohydrate 22 g | 8% | |
| Dietary Fiber 8 g | 29% | |
| Protein 11 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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