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Kale Salad with Seasoned Field Peas & Snaps

Kale Salad with Seasoned Field Peas & Snaps

Servings: 4



  • 1 (16 oz.) bag Glory Foods Kale Greens
  • 1 (10 oz.) bag fresh baby spinach
  • 1 (15 oz.) can Glory Foods Seasoned Field Peas & Snaps; drained
  • 2 carrots; peeled and grated
  • 1/2 cup sliced black olives
  • 1/2 cup bottled honey-mustard dressing
  • 1-1/2 tbs. fresh lemon juice
  • 6 hard cooked eggs; sliced
  • salt-free seasoning


Directions:

  1. Place Glory Foods Kale Greens and baby spinach in a large salad bowl and toss.
  2. Add the Glory Foods Seasoned Field Peas & Snaps, carrots and black olives to kale and spinach mix. Chill for 30 minutes.
  3. In a small bowl, whisk together the dressing and lemon juice; pour over salad and toss well to combine.
  4. Divide salad between 4 large salad bowls and arrange sliced eggs on top of each salad. Sprinkle egg with salt-free seasoning. Serve with grilled bread, if desired.

Recipe by Michaela Mercer Rosenthal, tangerineOthyme@yahoo.com



Notes: