Flat Belly Salad
Makes 4 to 6 servings
- 6 tablespoons extra-virgin olive oil (I found 4 T was enough for the bunches of kale I had.)
- 2 tablespoons red wine vinegar
- 1 bunch kale, washed, stems removed (I've read here about "massaging kale" so did this for about 3 minutes after the first salad attempt.)
- 1 head red cabbage, diced (can buy pre-cut for convenience) (Too much to fit in the bowl so I did about half this.)
- 1 bell pepper, green or red, cut into small chunks (I used yellow.)
- 1 bunch cilantro, chopped (I'm not a fan so left it out.)
- 1 red onion, chopped into small dice (Too strong for me even with less; I left it out completely after the first time.)
Variation: You can add a tablespoon of Dijon mustard (this is a MUST in my opinion; adds flavor otherwise missing), and low-sodium seasonings including lemon-pepper, garlic powder or Mrs. Dash.
I got to thinking that maybe I had done even less oil/vinegar. I think maybe 2T oil to 1 each of vinegar and mustard. You'll have to judge based on how much it takes to coat and your personal taste.
Per serving, based on 4: 219 calories (81 percent from fat), 21 grams total fat (3 grams saturated), no cholesterol, 9 grams carbohydrates, 2 grams protein, 12 milligrams sodium, 2 grams dietary fiber.
