Purple kale, in its beauty and texture, is a vegetable that definitely rises above the ordinary. This salad is rich in health-acclaimed purple pigmented, anthocyanins.
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Ingredients
Salad:
One large bunch of purple kale
1 large carrot peeled
1 beet, peeled
1 small apple
¼ cup chopped walnuts
¼ cup dried cranberries (preferably without sugar)
Dressing:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon cinnamon
Preparation
- Clean kale and remove stems. Let air dry or dry with paper towel.
- Chop kale, carrot, beet and apple, finely (may chop manually or use grater, food processor or high-power blender).
- Toss kale, carrots, beets, apples, walnuts and cranberries together.
- Mix together oil, vinegar and cinnamon. Pour over salad using more or less to taste
Nutrition information
Makes 6 servings.
Per serving:
Calories: 130
Total fat: 8g
Saturated fat: 1g
Trans fat: 0g
Cholesterol: 0mg
Sodium: 35mg
Total Carbohydrate: 15g
Fiber: 2g
Sugars: 9g
Protein: 2g
Recipe provided by Digestive Disease Health Team Dietitians
