Chopped Kale Salad with Spiced Almonds and Red Peppers
 Chopped
Kale Salad with Spiced Almonds and Red PeppersMarch, 2007 Serves 6 / Topped with grilled salmon or tofu, this robust salad makes a satisfying meal. Prep tip: Use bumpy, dark green dinosaur lacinato kale, which tends to be less bitter and tough than curly-leafed kale. 2 tablespoons olive oil, divided 1 teaspoon curry powder 1/2 teaspoon cumin 1 teaspoon unfiltered honey 1/2 cup raw almonds 1/2 cup pitted kalamata olives 1 small red pepper, seeded and cut into thin strips 1/2 large bunch kale, washed, stems removed, and chopped 1/4 cup crumbled feta cheese 1. Preheat oven to 400°. In a medium bowl, combine 1 tablespoon olive oil, curry powder, cumin, and honey. Mix well. Add almonds and toss to coat. Spread almonds in a single layer on one-third of a baking sheet. Place olives on the middle one-third and red peppers on the remaining one-third. Roast for 10 minutes. Remove from oven and let cool. 2. Place kale in a medium salad bowl and drizzle with remaining olive oil; sprinkle with salt and pepper, and massage with hands to coat leaves. Add feta cheese, roasted peppers, roasted almonds, and roasted olives; toss and serve. PER SERVING: 168 cal, 70% fat cal, 14g fat, 2g sat fat, 6mg chol, 5g protein, 9g carb, 3g fiber, 185mg sodium |
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