- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
