Balsamic Drizzled Baby Kale Salad with Peaches Feta and Almonds
3 cups (loosely packed) baby kale leaves coarse stems removed
1/2 peach skin and pit removed and sliced into about 8 slices
3/4 ounce (about 3 tablespoons) light feta
1 tablespoon chopped, roasted almonds (salted, if desired)
1 to 1/2 tablespoons light balsamic vinaigrette, or to taste
sea salt and fresh black pepper
Mound the kale on a dinner plate or salad bowl.
Place the peaches around the outer perimeter. Sprinkle the feta and almonds over top.
Drizzle the dressing over top.
Sprinkle with salt and pepper, if desired and toss. Serve immediately.
Makes 1 serving
262 calories, 14 g protein, 33 g carbohydrates, 11.5 g fat, 2.5 g saturated fat, 0 trans fat, 6 g fiber, 9 g sugars, 446 mg sodium