Peach Kale Salad

Balsamic Drizzled Baby Kale Salad with Peaches, Feta and Almonds

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Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 3 cups (loosely packed) baby kale leaves, coarse stems removed
  • 1/2 peach, skin and pit removed, sliced into about 8 slices
  • 3/4 ounce (about 3 tablespoons) light feta
  • 1 tablespoon chopped, roasted almonds (salted, if desired)
  • 1 to 1 1/2 tablespoons light balsamic vinaigrette, or to taste
  • Sea salt and fresh black pepper, to taste

Method
 

  1. Mound the kale on a dinner plate or salad bowl.
  2. Place the peaches around the outer perimeter. Sprinkle the feta and almonds over top.
  3. Drizzle the dressing over top.
  4. Sprinkle with salt and pepper, if desired, and toss. Serve immediately.

Notes

262 calories, 14 g protein, 33 g carbohydrates, 11.5 g fat, 2.5 g saturated fat, 0 g trans fat, 6 g fiber, 9 g sugars, 446 mg sodium.