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Kale, Fennel and Sorghum Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

Marinade

  • 1 small lime, juiced
  • 2 tablespoons olive oil
  • salt and pepper to taste

Salad

  • 1 5-ounce bag baby kale, or 2 cups kale, finely chopped
  • 1/4 bulb fennel, thinly sliced
  • 1/4 cup yellow pepper, chopped
  • 1/4 cup red pepper, chopped
  • 1/4 sweet onion, thinly sliced
  • 1 cup whole grain sorghum, cooked

Dressing

  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 clove garlic, minced
  • 1 small lime, juiced
  • 1 teaspoon honey
  • 2 tablespoons fresh basil, finely chopped
  • salt and pepper to taste

Instructions

Marinade

  1. In a medium bowl whisk together the lime juice, olive oil and salt and pepper to taste. Add the kale, fennel, peppers and the onion in the prepared marinade and just moisten, don't drench the kale. Refrigerate at least 2 hours prior to serving.

Salad

  1. Mix the kale, fennel, peppers, onion and[b] cooked[/b] whole grain sorghum in a separate bowl.

Dressing

  1. In a small bowl, whisk together the ingredients of the salad dressing. Add 1/4 cup of salad dressing and toss to combine. Store extra dressing in refrigerator. 

Recipe Notes

Nutrient Analysis:
Serving size: 1 cup (with marinade), Calories: 230 calories, Fat: 15 grams, Saturated fat: 2 grams, Sugar: 3.5 grams, Sodium: 45 milligrams, Fiber: 4 grams, Protein: 3.4 grams