Garden Fresh Veggies - Kale Salad

• 3   cups 

  finely chopped fresh kale leaves
• 
  

  1   

  plum tomato, chopped
• 1/3  cup 

  chopped red sweet pepper
• 1/4  cup 

  pitted ripe olives, quartered lengthwise
• 3   

  radishes, thinly sliced and halved if desired
• 2   

  green onions, sliced
• 
  

   

   

  2   tablespoons 

  raw sunflower kernels

Asian Dressing:

• 3   tablespoons 

  lemon juice
• 
  

  3   tablespoons 

  water
• 2   tablespoons 

  reduced sodium soy sauce
• 2   teaspoons 

  olive oil
• 1/2  teaspoon 

  onion powder
• 1/4  teaspoon 

  garlic powder

Directions

1.

In a large bowl, combine kale, tomato, sweet pepper, olives, radishes, green onions, and sunflower kernels. Toss gently to mix.

2.

Drizzle Asian Dressing over vegetables. Toss gently to coat. Makes 4 (1-cup) side-dish servings.

Note

• Asian Dressing: In a screw-top jar, combine lemon juice, water, reduced-sodium soy sauce, olive oil, onion powder, and garlic powder. Cover and shake well. Chill until ready to serve or for up to 1 week. Makes 1/2 cup.
  

Nutrition information

Per Serving: cal. (kcal) 83, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 1, carb. (g) 10, fiber (g) 3, pro. (g) 3, sodium (mg) 243, Vegetables () 2, Fat () 1, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet