A not-so-basic kale salad master recipe from The Well Plated Cookbook: Fast, Healthy Recipes You'll Want to Eat (page 112) by Erin Clarke

  • canned reduced-sodium white kidney beans
  • vegetables of your choice
  • Show all ingredients...

  • EYB Comments

    Can substitute lacinato kale for curly kale; other canned reduced-sodium white beans for canned reduced-sodium white kidney beans; cooked farro or cooked wheat berries for cooked quinoa; cheddar cheese, Parmesan cheese, or Gorgonzola cheese for feta; and seeds of your choice for toasted nuts of your choice.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lacinato kale for curly kale; other canned reduced-sodium white beans for canned reduced-sodium white kidney beans; cooked farro or cooked wheat berries for cooked quinoa; cheddar cheese, Parmesan cheese, or Gorgonzola cheese for feta; and seeds of your choice for toasted nuts of your choice.

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