Body Sense

AUTUMN | 2017

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Lots of leafy, dark green vegetables are high in vitamin A, vitamin C, folic acid, iron, zinc, and a host of other nutrients. Enjoy your leafy greens in this kale fattoush salad. Ingredients 2 whole-wheat pita bread pieces, torn into chunks 1 teaspoon olive oil salt and pepper ½ cup chopped hazelnuts, lightly toasted 8 cups shredded kale leaves 2 apples, sliced thin 1 cup halved grapes 2 Persian cucumbers, sliced thin 1 tablespoon Dijon mustard 2 small garlic cloves, minced 2 tablespoons lemon juice ¼ cup olive oil Instructions Preheat oven to 350 degrees F. Toss pita bread with 1 teaspoon olive oil and a pinch of salt and pepper. Place in a single layer on a baking sheet and toast for 2–3 minutes until slightly crisp. Remove from oven and set aside to cool slightly. While the pita is toasting, heat a nonstick pan over medium heat. Add the hazelnuts and lightly toast, making sure not to brown. Remove from heat. Toss together the shredded kale, sliced apples, halved grapes, sliced cucumbers, toasted hazelnuts, and pita bread. Mustard Vinaigrette Dressing: Whisk together mustard, garlic cloves, and lemon juice. Slowly whisk in ¼ cup olive oil. Season to taste with salt and pepper.Drizzle salad with vinaigrette and serve. Alex Caspero is a St. Louis-based registered dietitian, specializing in plant-based diets, weight management, and sports nutrition. Her blog, Delish Knowledge, focuses on simple, healthy recipes. Autumn- Inspired Kale Salad by Alex Caspero

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