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–+ servings

Low Carb Italian Kale Salad

Gina
Sweet creamy dressing tossed with toasted pecans, tomatoes and crunchy cabbage create this wonderful and surprisingly Low Carb Italian Kale Salad.
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Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine Italian
Servings 8 servings

Ingredients
  

  • 4 cups chopped kale with stems removed
  • 4 cups savoy cabbage shredded
  • 1 cup small diced tomatoes
  • 2 tablespoons fresh minced onion
  • 1 tablespoon olive oil
  • 1/3 cup olive oil mayonnaise
  • 4 tablespoons low fat cottage cheese
  • 2 tablespoons unsweetened almond cashew milk
  • 1/2 teaspoon salt
  • 1/3 cup chopped parsley leaves. I just use a big handfull of leaves and let the food processor chop when mixing dressing
  • 1 small garlic clove peeled
  • 1 single serving packet of stevia or 1 tablespoon sugar
  • 1/2 cup toasted pecans

Instructions
 

  • Place kale, cabbage diced tomatoes, toasted pecans and minced onions in a large bowl and toss.
  • In a food processor add olive oil, mayonnaise, cottage cheese and almond cashew milk. Blend for one minute
  • Add salt, parsley leaves, garlic clove and stevia to food processor and blend for 2 minutes or until creamy smooth
  • Pour dressing over salad in bowl and toss.
  • Chill before serving or over night.
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