Overnight Kale Salad
This loaded kale salad is even better after it refrigerates overnight! Serve as a side or add protein for a main dish.
Servings: 8 servings
Calories: 151kcal
Ingredients
- 8 oz. fresh kale , washed, dried, destemmed and ripped into pieces
- 6 slices prosciutto or bacon , cooked until crisp; crumbled
- 4 tablespoons olive oil (or avocado oil)
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup thinly sliced red onion
- 1 cucumber , chopped
- 12 oz. cherry tomatoes , sliced in half
- 3 oz. feta cheese , crumbled
Instructions
- Place kale in a large mixing bowl; set aside.
- In a small bowl, whisk together the oil, lemon juice, mustard, salt and pepper. Pour over the kale and gently massage for 1 minute.
- Add the rest of the ingredients and toss to coat. Can be served immediately, but best when refrigerated a few hours or overnight.
Notes
- Serving size: This recipe makes 8 side dish servings, or 4 main dish servings.
- Prosciutto: Use your favorite method to cook the prosciutto. One way is to bake in the oven at 350°F on a baking sheet for 12 minutes, rotating pan halfway.
- Bacon: Use your favorite method to cook the bacon. My favorite less-messy way is on a paper towel lined plate in the microwave for 1 ½ minutes per slice. (Make sure to top the bacon with paper towel too!)
- Nutrition: Nutrition information is an estimate only.
Nutrition
Calories: 151kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 342mg | Potassium: 339mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3117IU | Vitamin C: 48mg | Calcium: 112mg | Iron: 1mg