Kale Salad with Lemon Vinaigrette
A simple and quick to make salad that is a crowd pleaser at potlucks.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 203kcal
- 2 tablespoons olive oil
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup or agave nectar
- salt and pepper to taste
- 8 ounces chopped and cleaned fresh kale or about 4 packed cups
- 1 red bell pepper chopped
- 1 cup carrot sliced
- 1/3 cup dried cranberries
- 1/4 cup nutritional yeast
In a large bowl, whisk together olive oil, lemon juice, cider vinegar, maple syrup or agave nectar, salt, and pepper.
Add kale to the bowl. Using hands (gloved or not, your choice) massage dressing into kale until the kale softens.
Add remaining ingredients to the bowl and toss to combine. Serve cold or at room temperature.
Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use.
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