Kale and Spinach Salad with Beets and Roasted Garlic-Citrus Vinaigrette
Filling half the plate with plants isn't as hard as you think. We make it easier with salty, crispy bacon--one piece is all it takes to elevate this bountiful bowl of fruits and vegetables.
Recipe by Cooking Light January 2016
Credit: Jennifer Causey; Styling: Claire Spollen
Recipe Summary test
144 calories; fat 8.1g; saturated fat 1.3g; mono fat 5g; poly fat 1g; protein 4g; carbohydrates 16g; fiber 4g; cholesterol 2mg; iron 2mg; sodium 197mg; calcium 113mg; sugars 7g.