Recipe by Kim Vanburen
"I made this because of my husband. He wanted kale in a salad. The rest of the veggies I just happen to have on hand. It became an instant favorite to my husband. Hope you enjoy it as he does!!! You could also use distilled vinegar instead of balsamic. Tweak it to your liking and have fun with it."
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kale - stems removed and discarded, leaves torn into bite-size pieces
fresh spinach, torn
romaine lettuce, torn
red bell pepper, diced
extra-virgin olive oil
ground black pepper
This was definitely an enjoyable salad, though I did back off on the kale- maybe this was written for smaller bunches of kale, but the kind at our grocery store is always in massive bunches! I also used a whole bell pepper. This would also be great with mushrooms and red onion added!
* Percent Daily Values are based on a 2,000 calorie diet.
Colorful Kale and Spinach Salad and Homemade Dressing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 174
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