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Spring Kale Salad

Spring Kale Salad

Vegetarian, Trans Fat Free, Good Source of Vitamins A & C

Contains Dairy

Yield: Approximately 7 servings

An ILC customer favorite, this salad is a great way to try raw kale for the first time. The vinaigrette softens the kale leaves and the strawberries offset their slightly bitter flavor.


3 cups kale, roughly chopped
2 cups purple cabbage, shredded
1 1/2 cups strawberries, halved
6 Tbsp sunflower seeds
6 Tbsp feta cheese, crumbled
2 Tbsp + 2 tsp olive oil
2 tsp Dijon mustard
4 tsp lemon juice
2 tsp honey
4 tsp apple cider vinegar 
dash of salt
dash of black pepper

1. In a medium-sized bowl, whisk together olive oil through black pepper until well combined. Set aside.
2. In a large bowl, mix together kale, cabbage, and half of the strawberries, sunflower seeds, and feta cheese. Toss with dressing until well coated.
3. Top salad with remaining strawberries, sunflower seeds, and feta cheese.
4. Serve immediately. 

Nutrition Facts (per serving)
153 calories, 12g fat, 2.5g saturated fat, 7mg cholesterol, 152mg sodium, 10g carbohydrates, 2g fiber, 4g sugar, 4g protein, 88% DV of Vitamin A, 100% DV of Vitamin C, 9% DV of calcium, 7% DV of iron.