August 10th

theresa albert - my friend in food


Pesto Kale and Cabbage Salad

kale and cabbage salad

Kale is the number one vegetable for its high nutrient and fibre content. We just have to find ways to serve it that are easy and tasty. In the winter as a cooked vegetable it has it’s merits. In the summer as a fresh, raw salad…it is outstanding.

Serving Size  12     Preparation Time 12 minutes
1  cup  walnuts — toasted

1  head  kale

1/4   cup  pesto sauce

1  cup  white wine vinegar

2   cups  red cabbage — shredded

Place walnuts in a pan over medium low heat and toast for 5-8 minutes, stirring often.

Rinse kale well, drain to dry and remove the ribs. Chop into small pieces and place into a large bowl

Mix pesto sauce and vinegar together.

Toss red cabbage with kale, drizzle with pesto mixture and toss in walnuts.

Add sea salt and pepper

Let stand at room temperature for and hour before serving.

Theresa Albert

Theresa Albert

I love food, try to watch my weight, know more than I want to about healthy living (sometimes I wish I knew less so I wouldn’t feel so guilty when I stumble), am a daughter, sister, friend, mom and wife who worries and scurries the meals onto the table. It is for all these reasons that I completed my nutrition, RNCP designation, wrote my book, hosted my Food Network show, consult with food companies to urge them to get it right (or at least better), constantly write about it, research it, all of this so I can cut through the nutrition and food “news” clutter. Happy to share with friends!


One Response

    Linda L.
    June 8, 2012 at 2:32 am Reply

    Kale is also the food with the highest amount of Vitamin K per serving. Vitamin K helps your blood clot. If you are taking anti-coagulants (warfarin, coumadin), you should not be eating kale. Ditto if you have had an embolism or thrombosis. If you must consume it, only have a small mouthful. Unless, of course, you want to kill yourself.

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