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Prep Time
15 mins
Total Time
20 mins
Serves
4

Ingredients

1/2 bunch
kale, stems and ribs removed, leaves shredded
1 can
white kidney beans, drained and rinsed
540 mL
2
plums, pitted and thinly sliced
6
hard-boiled eggs, halved lengthwise
Dressing:
2 tbsp
olive oil
30 mL
1 tbsp
red wine vinegar
15 mL
1/4 tsp
salt
1 mL

Method

Step 1
In a large bowl, combine kale, white beans and plums.
Step 2
In a small bowl, whisk together olive oil, red wine vinegar and salt.
Step 3
Pour dressing over kale mixture; toss to coat. Top with eggs.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
310
Fat:
13 g
Saturated Fat:
3 g
Carbs:
31 g
Fibre:
8 g
Sugar:
7 g
Cholesterol:
280 mg
Protein:
20 g
Sodium:
510 mg