Ingredients
Lemon Greek Yogurt Dressing Ingredients:
- 1/2 cup plain Fat Free Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 lemon juiced (about 2 tablespoons)
- 1 tablespoon white wine vinegar
- 1/2 teaspoons sugar
- 2 cloves garlic minced
Kale Salad Ingredients:
- 1 head of kale leaves removed from the woodsy stems and shredded
- 1/2 head of red cabbage sliced thinly
- 1/3 cups cashews roughly chopped
- 2 carrots julienned or shredded
- 1/4 red onion minced
Instructions
To make the Dressing:
- Mix all the ingredients together in a bowl and let sit while you prepare the rest of the ingredients.
To Assemble the salad:
- Preheat the oven to 375 degrees.
- Add half of the yogurt dressing to the kale and massage it for 3-4 minutes.
- Let sit while you roast the cashews.
- Add the cashews to a cookie sheet and put in the oven for 7-9 minutes, or until you can just smell them.
- Let the cashews cool.
- Add half the cashews to the bowl with the kale and the rest of the salad ingredients.
- Toss the ingredients and toss with the rest of the dressing.
- Garnish with remaining cashews.
Nutrition
Serving: 1/6th recipe | Calories: 160kcal | Carbohydrates: 17.8g | Protein: 6.3g | Fat: 8.3g | Saturated Fat: 1.4g | Sodium: 259mg | Fiber: 3.6g | Sugar: 4.8g
