Ingredients and Weight:
- Curly kale, chopped: 200g
- Cannellini beans, rinsed and drained: 240g
- Red onion, chopped: 1/2 cup (50g)
- Celery, chopped: 1/2 cup (50g)
- Roasted red peppers, chopped: 1/2 cup (50g)
- Parmesan cheese, shaved: 1/4 cup (25g)
Dressing Ingredients:
- Olive oil: 1/4 cup (60ml)
- Apple cider vinegar: 2 tablespoons (30ml)
- Dijon mustard: 1 tablespoon (15ml)
- Honey: 1 tablespoon (15ml)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- Layer the chopped kale, cannellini beans, red onion, celery, and roasted red peppers in a large jar or individual jars.
- In a small bowl, whisk together the dressing ingredients.
- Pour the dressing over the salad and shake the jars to combine.
- Refrigerate for at least 30 minutes before serving, allowing the flavors to meld.
- Top with shaved Parmesan cheese before serving.
Nutritional Information:
- Calories: 220 per serving (1 jar)
- Fat: 10g
- Protein: 12g
- Carbohydrates: 25g
- Fiber: 7g
Dish Characteristics:
- Crunchy and refreshing
- Vibrant colors and textures
- Flavorful and satisfying
User Comments:
- "This is such a delicious and convenient salad. I love that I can make it in advance and have a healthy meal on hand all week."
- "The combination of kale, cannellini beans, and vegetables is perfect. It's filling and flavorful without being heavy."
- "I love the sweet and tangy dressing. It's the perfect complement to the crispy salad."
Special Precautions and Tips:
- Use fresh, crisp kale for the best results.
- Season the salad to your taste with additional salt and pepper if desired.
- For a more substantial salad, add grilled chicken or tofu.
- Store the salad in the refrigerator for up to 5 days.
