Southwest Kale Salad with Pepitas

Sweet honey and spicy ancho chile pepper give the vinaigrette an unexpectedly tasty flavor.

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  • Makes: 2 servings
  • Start to Finish: 30 mins

Southwest Kale Salad with Pepitas

Directions

  1. Coarsely chop kale (should have about 8 cups). In a large bowl combine kale and next five ingredients (through pumpkin seeds).
  2. For vinaigrette, remove 1/2 tsp. zest and squeeze 1/4 cup juice from limes. In a small bowl whisk together lime zest and juice and remaining ingredients.
  3. Drizzle kale mixture with vinaigrette; toss to coat.

From the Test Kitchen

Tuscan kale has many different names; cavolo nero, black cabbage, lacinato, or dinosaur to name a few. It has a better texture for raw preparations than the curly leaf variety.

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Nutrition Facts (Southwest Kale Salad with Pepitas)

  • Per serving:
  • 398 kcal ,
  • 22 g fat
  • (4 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 8 mg chol. ,
  • 618 mg sodium ,
  • 44 g carb. ,
  • 6 g fiber ,
  • 18 g sugar ,
  • 14 g pro.
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