Hearty Kale Salad
Serves: 4
 
Ingredients
  • 6 cups very thinly sliced kale (about ½ large bunch), tough stems removed
  • 2 hard-boiled eggs, coarsely chopped, (or quartered as in photograph) (We use Eggland's Best because they have 25% less saturated fat and 4 times more vitamin D than ordinary eggs!)
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup chopped onion
  • ¼ cup chopped string beans
  • 1½ cups sliced button mushrooms
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons whole-grain mustard
  • ¼ teaspoon freshly ground pepper
  • 1 small tomato, cut in large wedges
  • Salt, to taste (optional)
  • ¼ cup corn (optional)
  • Preparation
  • Place kale and eggs in a large bowl.   Add oil to a pan with the onions and heat, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Toss in string beans (and corn if using) and heat for about a minute. Remove from the heat and stir in tomato, vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Toss salad.
  • Nutrition (analyzed without optional salt and corn)
  • Per serving (Makes 4 servings, approximately 1-1/2 cup servings)
  • : 103 calories; 5 g fat; 57 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 138 mg sodium;
Instructions
  1. Place kale and eggs in a large bowl.   Add oil to a pan with the onions and heat, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Toss in string beans (and corn if using) and heat for about a minute. Remove from the heat and stir in tomato, vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Toss salad.
Nutrition Information
Serving size: 1-1/2cups Calories: 103 Fat: 5g Carbohydrates: 14g Sugar: 0g Sodium: 138mg Fiber: 3g Protein: 5g Cholesterol: 14g
Recipe by Nutrition Twins at https://nutritiontwins.com/546-hearty-kale-salad/