- 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.
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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