Kale-Broccoli Salad with Herb-Lemon-Mustard Dressing

Makes 4 servings
170 calories, 5g protein per 1/4c of topping blend
50 calories per T of dressing

100 calories for veggies

5c kale
2c broccoli (1 crown)
1/2c shredded carrots (1 carrot)
1/2c sliced almonds
1/4c sunflower seeds
1/4c cranberries
Feta, to taste

1/4c olive oil
2T lemon juice
2T red wine vinegar
1T dijon
1 clove garlic, minced
1/2t dried oregano
salt & pepper
a little sweetener (agave, honey, maple syrup …)

Combine the veggies in a large container. Combine the topping mix in a separate container. Blend the dressing in a cruet.

To prepare a salad: Blend a scant 2c of your veggie mix with 1/4c of your topping mix and dress with 1-2T dressing. Top with a couple crumbles of feta.

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