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Prep Time
15 mins
Total Time
20 mins
Serves
4

Ingredients

1/2 bunch
kale, stems and ribs removed, leaves shredded
1 can
white kidney beans, drained and rinsed
540 mL
2
plums, pitted and thinly sliced
6
hard-boiled eggs, halved lengthwise
Dressing:
2 tbsp
olive oil
30 mL
1 tbsp
red wine vinegar
15 mL
1/4 tsp
salt
1 mL

Method

Step 1

In a large bowl, combine kale, white beans and plums.

Step 2

In a small bowl, whisk together olive oil, red wine vinegar and salt.

Step 3

Pour dressing over kale mixture; toss to coat. Top with eggs.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe):
Calories:
310
Fat:
13 g
Saturated Fat:
3 g
Carbs:
31 g
Fibre:
8 g
Sugar:
7 g
Cholesterol:
280 mg
Protein:
20 g
Sodium:
510 mg
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