Kale Salad

Kale Salad

a great hearty salad for winter, work or whatever

Kale
Red onion
Fennel
Cherry tomatoes
Tempeh
Lemon
Extra Virgin Olive Oil

Break up Kale into mixing bowl
cook Tempeh, in a frying pan on medium heat with no oil
Thinly slice your red onions and fennel
Chop up your cherry tomatoes or whatever tomato you have

Once tempeh is cooked cut it into “bacon bits”

Add 1 tablespoon of extra virgin olive oil, half the juice of a lemon, and a pinch of salt

Less than 250 calories , filling full of vitamins

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s