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My Go-To Kale Salad Blend

My Go-To Kale Salad Blend

Print Recipe
My Go-To Kale Salad Blend has chopped kale, spinach and romaine mixed with thinly slice cabbage and shredded carrot.
Course Salads
Cuisine American
Keyword healthy, kale, meal prep, salad blend, spinach
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Servings 6 entree salad servings
Calories 70
Author Laurie McNamara

Ingredients

  • 1 bunch kale
  • 8 ounces spinach not baby spinach
  • 1 to 2 heads romaine lettuce
  • 1 cup purple cabbage thinly sliced
  • 1/2 cup shredded carrot

Instructions

  • Start by stripping the kale leaves from the stem of 1 bunch of kale. Discard or compost the stems and finely chop the leaves.
  • Rinse or soak in water and then spin dry in a salad spinner. Add it to a large bowl.
  • Roughly chop the spinach and add it to a bowl as well.
  • Chop 1 medium head (2 if small) of romaine lettuce and rinse and spin dry.
  • Use tongs to carefully toss to combine.

Notes

STORE YOUR SALAD BLEND:
Use tongs to transfer salad to a gallon size resealable bag, I squeeze out as much air as possible and seal it close and refrigerate. However, feel free to use a storage container of your choice.

Nutrition

Serving: 3ounces | Calories: 70kcal | Carbohydrates: 8g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 109mg | Potassium: 618mg | Fiber: 3g | Sugar: 2g | Vitamin A: 15025IU | Vitamin C: 49mg | Calcium: 158mg | Iron: 3mg