Remove stems and chop larger pieces of kale. Toss together kale, broccoli slaw, cranberries, pepitas, and red onions in a large bowl. Add dressing; toss to coat. Store in the refrigerator for up to 5 days.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This kale salad can be prepped in minutes but dressed and stored for up to 5 days.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (10-oz.) bag fresh kale | ||
| 1 (12-oz.) bag broccoli slaw | ||
| 1 (6-oz.) pkg. Hy-Vee dried cranberries | ||
| ½ c. roasted pepitas | ||
| ⅓ c. Hy-Vee Short Cuts chopped red onions | ||
| ¾ c. bottled oil-and-vinegar salad dressing |
Things To Grab
- Large bowl
Directions
Nutrition facts
Servings
300 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 0mg
- Sodium: 140mg
- Total Carbohydrates: 28g
- Protein: 6g
Daily Values
0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 4%