Vegetarian Crisp Kale and Iceberg Salad
Elevate your salad game with this vibrant Vegetarian Crisp Kale and Iceberg Salad! Packed with nutrient-rich kale and the unmistakable crunch of iceberg lettuce, this refreshing salad combines fresh cucumber, juicy cherry tomatoes, and tangy red onion for a colorful medley of flavors. Crumbled feta adds creamy richness, while golden-crisp croutons provide a satisfying crunch. Drizzled with a zesty homemade dressing made from olive oil, fresh lemon juice, honey, and Dijon mustard, this salad is a perfect balance of bright and bold tastes. Ready in just 20 minutes, it’s a wholesome and easy-to-make vegetarian dish that’s perfect for lunch or as a side for any meal. Healthy, flavorful, and beautifully crisp—this kale and iceberg salad is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 3 cups Kale, finely chopped
- 2 cups Iceberg lettuce, chopped
- 1 cup Cherry tomatoes, halved
- 1 Cucumber, sliced
- 0.25 cup Red onion, thinly sliced
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Olive oil
- 3 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 cup Croutons
Instructions
Start by preparing the kale. Remove the stems, if necessary, and finely chop the leaves. Place the chopped kale in a large mixing bowl.
Add the chopped iceberg lettuce to the kale.
Halve the cherry tomatoes and add them to the salad bowl.
Peel the cucumber, if desired, and slice it into thin rounds. Add to the bowl.
Thinly slice a red onion and add it to the salad mixture.
Add the crumbled feta cheese to the salad.
For the dressing, in a small bowl or jar, whisk together olive oil, freshly squeezed lemon juice, honey, Dijon mustard, salt, and freshly ground black pepper until well combined.
Pour the dressing over the salad ingredients. Toss gently until everything is coated with the dressing.
Right before serving, add the croutons to maintain their crunch.
Serve immediately and enjoy your fresh and crisp vegetarian salad.
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 29.5 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1080 mg | 83% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2814 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
