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Raw Kale Salad with Root Vegetables

Vegetarian Times - October 2010 p.65
Per 1-cup serving:
Calories: 321
Protein: 5 g
Total Fat: 24 g
Saturated Fat: 2 g
Carbohydrates: 27 g
Cholesterol: 0 mg
Sodium: 732 mg
Fiber: 5 g
Sugar: 14 g

Tender, long-leafed Lacinato kale works especially well in this recipe, but any variety will do if it's cut very thin and given a thorough rubdown with salt, vinegar, and oil. The grated root vegetables and maple-glazed pecans add just the right crunchiness.


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