Thai Kale Salad

Thai Kale Salad
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1
10 min.
prep
10 min.
total
4 Servings

This Thai Kale Salad makes a simple light lunch. Apple and peanuts give an extra crunch to the crispy kale.

Ingredients

  • 3 tablespoons peanut vinaigrette
  • 1/2 teaspoon rice vinegar
  • 1/8 teaspoon granulated sugar
  • Juice from 1 lemon
  • 1/2 cup chopped apple
  • 5 ounces baby kale (about 5 cups)
  • 1/4 cup chopped peanuts
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WHISK together peanut vinaigrette, vinegar and sugar in small bowl.



TOSS lemon juice with chopped apple in large bowl. Add kale, vinaigrette mixture and peanuts; toss to coat.



Cook's Tip: For a Chopped Thai Kale Salad, chop the kale leaves.

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • Calories: 140
  • Calories from Fat: 100
  • Total Fat: 11g (17% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 180mg (7% of DV)
  • Carbohydrates: 9g (3% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 3g
  • Protein: 4g
  • Vitamin A: 110% of DV
  • Vitamin C: 80% of DV
  • Calcium: 6% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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