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Receta Baby kale and cabbage salad with feta, olives and Greek dressing {vegetarian, gluten-free}
Ingredientes
- For the dressing:
- 2 Tbsp plain low-fat Greek yogurt
- 1 Tbsp mayonnaise
- 1 Tbsp powdered buttermilk + 1/2 cup water (use 1/4 cup water for a thick dressing)
- 1 tsp Dijon mustard
- 1/2 tsp Greek seasoning
- 1 heaping tsp grated Parmigiano-Reggiano cheese
- Fresh black pepper, to taste
- For the salad:
- 4 cups mixed baby kale and shredded cabbage
- 18 pitted kalamata olives, sliced in half lengthwise
- 18 cherry tomatoes, sliced in half lengthwise
- 4 hard-boiled eggs, quartered lengthwise
- 1/2 cup feta cheese, crumbled
View Full Recipe at The Perfect Pantry
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1598g | |
| Calories 900 | |
| Calories from Fat 454 | 50% |
| Total Fat 51.3g | 64% |
| Saturated Fat 19.87g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 820mg | 273% |
| Sodium 1496mg | 62% |
| Potassium 3757mg | 107% |
| Total Carbs 71.3g | 19% |
| Dietary Fiber 17.7g | 59% |
| Sugars 38.2g | 25% |
| Protein 51.66g | 83% |
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