Women's
Menopause Health Center April 15, 2007 Newsletter.
Chopped Kale Salad
with Spiced Almonds and Red Peppers..
Chopped Kale Salad with Spiced Almonds
and Red Peppers.
2 T. olive oil, divided.
1 t. curry powder.
1/2 t. cumin.
1 t. unfiltered honey.
1/2 c. raw almonds.
1/2 c. pitted kalamata olives.
1 small red pepper, seeded and cut into thin strips
1/2 large bunch of kale, washed, stems removed, and chopped.
1/4 c. crumbled feta cheese.
Preparation tip: Use bumpy, dark green dinosaur lacinato kale, which tends
to be less bitter and tough than curly-leafed kale.
1. Preheat over to 400 degrees. In a medium bowl, combine 1 T. 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 sale and pepper, and massage with hands to coat leaves. Add
feta cheese, roasted peppers, roasted almonds, and roasted olives; toss
and serve.
Serves 6.
Nutritional information 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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