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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.

 

"Work is the open sesame of every portal, the great equalizer in the world, the true philosopher's stone which transmutes all the base metal of humanity into gold."
-William Osler, Physician

The refrigerator light goes on...

This Asian Kale Salad gets better on the second day. The flavors infuse into the kale and the saltiness and sweetness provide a great balance to the bitter kale and parsley and the aromatic spice. Serve this with a simple piece of fish for a great lunch or take the salad to your next pot luck dinner.

Curly Parsley

You will find two types of fresh parsley to choose from in most markets—Flat-leaf (or Italian parsley) and curly parsley. Curly parsley is by far the more common, and while both add a bright, fresh taste to recipes, the curly variety has much less flavor than Italian parsley. Look for dark green leaves that have tight curls with no wilting or yellowing.

All parsley remains fresher when kept moist. Rinse the parsley and trim the bottom of the stems. Place the bunch in a glass or small vase like you would a flower arrangement and then place them in the back of the fridge.

The flavor of dried parsley isn't worth the effort to take the bottle off of the shelf at the grocery.


 

Asian Kale Salad



Servings = 10 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

Cooking time does not include chilling time. This salad is best chilled overnight and keeps well for 4-5 days in the refrigerator.

4 Tbsp sesame oil
2 Tbsp low sodium soy sauce or gluten-free tamari sauce
1 tsp peanut butter
1 Tbsp rice vinegar
1/2 tsp honey
fresh ground black pepper (to taste)
1/4 tsp cayenne pepper
1 ounce Parmigiano-Reggiano (grated)
1 bunch kale (remove center stem and chiffonade)
1 bunch curley parsley (remove stems and coarsely chop)
1 bunch green onions (sliced crosswise)
1/2 cup dry roasted unsalted peanuts (coarsely chopped)

Place the sesame oil, soy sauce, peanut butter, rice vinegar, honey, black pepper, cayenne pepper and parmesan in a small bowl.

Whisk until smooth.

Place the kale, parsley, onions and peanuts in a large bowl.

Add the dressing and toss well to coat.

Chill well before serving.

Nutrition Facts

Serving size = about 1 cup

Servings = 10

.

Amount Per Serving

Calories 136 Calories from Fat 98
  % Daily Value
Total Fat 11g 16%
    Saturated Fat 2g 7%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 2mg 1%
Sodium 191mg 8%
Total Carbohydrates 8g 2%
    Dietary Fiber 3g 8%
    Sugars 0g  
Protein 5g  
Vitamin A 125% Vitamin C 113%
Calcium 11% Iron 13%
Vitamin K 643 mcg Potassium 347 mg
Magnesium 41 mg