PFEC March Madness

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Deli Style Kale Salad

Kale saladDeli-Style Kale Salad

(serves 4)

Kale is an amazing super food for the eye.  PACKED with Lutein, vitamins E and C, as well as fiber.  It is an excellent food to help prevent macular degeneration.


4 cups raw kale, thoroughly washed and dried
1/4 cup chopped dried figs or dried apricots
4 green onions, finely sliced
1 medium carrot, shredded
1/4 cup roasted soybeans

2 Tbsp mayonnaise
2 Tbsp plain yogurt
2 tsp vinegar (apple cider vinegar, white wine vinegar or rice vinegar)
2 tsp honey or maple syrup
salt and pepper

  •  Remove ribs from kale leaves.
  • Roughly chop kale into bite-sized pieces (1-2 inches) and place into a large salad bowl.
  • Toss together all ingredients of the salad except the roasted soybeans.
  • In a small bowl, mix together all dressing ingredients.
  • Pour over the salad and toss.
  • Cover and refrigerate for 1 hour or up to 3 hours.
  • Sprinkle with roasted soybeans and enjoy.

Recipe Source