Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

Perfect for a light lunch or side, this Cherry and Sunflower Seed Kale Salad features a homemade honey-mustard vinaigrette. The dried cherries and sunflower seeds give the kale an extra crunch with a sweet and salty finish.

Ann Taylor Pittman
Recipe by Cooking Light January 2014

Gallery

Randy Mayor; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a large bowl. Add kale, dried cherries, onion, and sunflower seeds; toss.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

117 calories; fat 5.6g; saturated fat 0.7g; sodium 184mg.
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