Kale and Orange Salad

2 Reviews
100% would make this recipe again

Fill up with vitamines with this colourful salad.

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Preparation : 15 min Cooking : 5 min
110 calories/serving
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Ingredients

2 1/2 cups kale, tough stems discarded 200 g
2 oranges 360 g
2 tbsp extra virgin olive oil 30 mL
1 tbsp balsamic vinegar 15 mL
1 tsp whole-grain mustard 5 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Fill a large pot with lightly salted water then bring to a boil. Add the kale and cook until just tender, about 3 min. Drain the kale and let cool slightly. Squeeze out any excess liquid then cut into large pieces and put into a salad bowl.
  2. Using a sharp knife, remove the peel and pith from the oranges then cut out the segments. Add the segments to the salad bowl.
  3. In a small bowl, add the oil, vinegar and mustard. Season with salt and pepper to taste. Beat well, using a fork, until the vinaigrette is emulsified. Pour it over the salad and toss, then serve.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

110

Fat

7 g

11 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

11 g

4 %

Fibre

2 g

9 %

Sugars

7 g

Net Carbs

9 g

Protein

2 g

Vitamin A

158 %

Vitamin C

94 %

Calcium

6 %

Iron

5 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin C, Vitamin K
Good source of  :
Vitamin E
Source of  :
Calcium, Copper, Fibre, Folacin, Magnesium, Manganese, Potassium, Vitamin B1, Vitamin B6
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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