Vegan Super Salad

Servings: 1

Leafy greens are the hallmark of any Mediterranean dish. Kale and spinach make a powerhouse combination, lowering blood pressure, protecting against cancer, and strengthening eyesight. The greens are topped with tangy red wine vinegar, sharp sun-dried tomatoes, and sweet pine nuts. Bookmark this recipe for your meat-free nights!

INGREDIENTS

1 tablespoon red wine vinegar
1 teaspoon extra-virgin olive oil
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
1 cup chopped kale leaves
1 cup tightly packed baby spinach
½ cup drained sun-dried tomatoes in oil
½ cup pine nuts
2 radishes, sliced

INSTRUCTIONS

1. Whisk together the vinegar, oil, rosemary, salt, and pepper in a bowl until combined.
2. Combine the kale, baby spinach, sun-dried tomatoes, pine nuts, and radishes in a large serving bowl. Pour in the dressing and toss until well coated. Serve and enjoy!

NUTRITION • per one serving •

Calories 330 —
Total Fat 26 g 33%
Saturated Fat 2.1 g 11%
Polyunsaturated Fat 1.7 g —
Monounsaturated Fat 4.8 g —
Trans Fat 0 g —
Cholesterol — 
Sodium 720 mg 31%
Total Carbohydrates 22 g 8%
Dietary Fiber 8 g 29%
Total Sugars 11 g —
Protein 8 g 16%
Vitamin A 41 mcg 68%
Vitamin C 1413 mcg 94%
Vitamin D — 
Potassium 1198 mg 25%
Calcium 133 mg 10%
Iron 4 mg 20%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here