Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Christine Burns Rudalevige
Recipe by Cooking Light August 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lemon juice, olive oil, sugar, and pepper in a bowl, stirring until sugar dissolves. Add kale and Swiss chard; toss. Let stand 10 minutes. Add English cucumber, feta cheese, green onions, and kalamata olives. Toss.

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Nutrition Facts

79 calories; fat 5.3g; saturated fat 1.3g; sodium 200mg.
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