Kale, date, almonds, salad- anti-cancer recipes- cook for your life
Kale, Date & Almond Salad
Servings: 4
Prep time: 20

This easy Shredded Kale Salad with Dates & Almonds is a taste sensation. I love how the sweet and salty twist of the dates and kale, are all brought together by our tangy mustard vinaigrette and the crunch of the toasted almonds.

Preparation

1. Toss all ingredients together. Serve.


Ingredients:


  • 4 cups shredded kale
  • 2 tablespoons thinly sliced red onion
  • ⅓ cup roughly chopped dates
  • ⅓ cup chopped roasted almonds
  • 2 tablespoons sliced fresh mint
  • 3 tablespoons freshly grated Parmesan cheese

For the Basic Mustard Vinaigrette

  • 1 tablespoons Dijon mustard
  • Sea salt and freshly ground black pepper, to taste
  • 1/2 tablespoon white wine vinegar
  • 1 tablespoons extra virgin olive oil
  • 1/2 tablespoon cold water
  • 1/2 clove of garlic , to taste

Nutritional Information

Calories

192 cals

Fat

12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g

Carbohydrates

19 g

Sugar

14 g

Fiber

4 g

Protein

6 g

Sodium

203 mg

*per serving


Ann's Tips and Tricks

It’s important to use Dijon or Dijon style mustard for the vinaigrette dressing. Regular yellow mustard just doesn’t have enough bite to it. Dijon mustard comes from Burgundy area of France around the city of Dijon. The mustard has spices and is quite tart and dry tasting. It’s totally versatile and tastes good with everything, including hot dogs. There’s a number of brands out there – Roland, Maille, Grey Poupon, Bornibus to name but a few. Give it a try.

 


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