KALE SLAW SPRING SALAD

Kale Slaw Spring Salad image

My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

5 cups chopped fresh kale
3 cups torn romaine
1 package (14 ounces) coleslaw mix
1 medium fennel bulb, thinly sliced
1 cup chopped fresh broccoli
1/2 cup shredded red cabbage
1 cup crumbled feta cheese
1/4 cup sesame seeds, toasted
1/3 cup extra virgin olive oil
3 tablespoons sesame oil
2 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons lemon juice
1/3 cup pureed strawberries
Sliced fresh strawberries

Steps:

Combine kale and romaine. Add coleslaw mix, fennel, broccoli and red cabbage; sprinkle with feta cheese and sesame seeds. Toss to combine., Stir together olive oil and sesame oil. Whisk in honey, vinegar and lemon juice. Add pureed strawberries. Whisk until combined. Dress salad just before serving; top with sliced strawberries.

Nutrition Facts : Calories 192 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 140mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges