Kale Slaw Spring Salad

  Lunch

My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration!

Kale Slaw Spring Salad

Average Rating: 5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 10 servings.

Ingredients

  • 5 cups chopped fresh kale
  • 3 cups torn romaine
  • 1 package (14 ounces) coleslaw mix
  • 1 medium fennel bulb, thinly sliced
  • 1 cup chopped fresh broccoli
  • 1/2 cup shredded red cabbage
  • 1 cup crumbled feta cheese
  • 1/4 cup sesame seeds, toasted
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons sesame oil
  • 2 tablespoons honey
  • 2 tablespoons cider vinegar
  • 2 tablespoons lemon juice
  • 1/3 cup pureed strawberries
  • Sliced fresh strawberries

Instructions

  • 1. Combine kale and romaine. Add coleslaw mix, fennel, broccoli and red cabbage; sprinkle with feta cheese and sesame seeds. Toss to combine.
  • 2. Stir together olive oil and sesame oil. Whisk in honey, vinegar and lemon juice. Add pureed strawberries. Whisk until combined. Dress salad just before serving; top with sliced strawberries.

Nutrition Facts

1-1/3 cups: 192 calories, 15g fat (3g saturated fat), 6mg cholesterol, 140mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 4g protein.
Diabetic Exchanges:
3 fat, 1 starch.

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