Atkins Salad Recipes

Ingredients:

1 head kale, tough stems discarded,

LEAVES WASHED

3 tbsp olive oil
1/2 small red onion
1 roasted red pepper, diced
2 clove garlic, pushed through a press
3 tbsp red wine vinegar
1 packet sugar substitute
salt and black pepper

Instructions:

Kale is an excellent source of vitamins A and C and folic acid. It holds
first place in Dr. Atkins' list of antioxidant vegetables.

1. In a large pot of lightly salted boiling water, cook kale until tender,
about 10 minutes. Drain and rinse kale under cold water. Pat dry and chop
coarse . (see Tip)

2. Heat oil in a large skillet over medium heat. Add onion and red pepper;
cook 5 to 6 minutes, until onions and pepper are softened. Add garlic to
pan; cook 1 minute more. Stir in kale; cook 3 minutes, stirring frequently.
Transfer mixture to a large bowl.

3. Add vinegar and sugar substitute to pan; cook 1 minute. Pour sauce over
kale; toss to coat. Season to taste with salt and pepper.

Kale may be prepared up to 3 days ahead up to this point. Cover with
plastic and refrigerate.

Prep time: 15 minutes

Bake/Cook time: 25 minutes

Carbohydrates: 9 grams

Net Carbs: 7.5 grams

Fiber: 1.5 grams

Protein: 2.4 grams

Fat: 7 grams

Calories: 103

Servings: 6