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  • 8 cups packed cut, washed ready-to-cook kale greens, larger pieces torn into smaller pieces
  • 2 cups packaged shredded carrots
  • 2 tablespoons Food Club olive oil
  • 1/2 teaspoon plus 1/8 teaspoon kosher salt
  • 1-1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon Dijon mustard


  1. Preheat oven to 400°; line 2 rimmed baking pans with parchment paper. In large bowl, toss kale, carrots, 1-1/2 tablespoons oil and 1/2 teaspoon salt; spread on prepared pans. Roast 15 minutes or until crisp, rotating pans halfway through cooking.
  2. In same bowl, whisk lemon juice, mustard and remaining 1/8 teaspoon salt; whisking constantly, slowly drizzle in remaining ½ tablespoon oil until emulsified.
  3. Transfer vegetable mixture to bowl with dressing; gently toss with tongs until combined.

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This dish is also delicious with Portobello Mushroom Bacon: In large bowl, whisk 1/4 cup less sodium soy sauce, 1 tablespoon extra virgin olive oil and 1/2 teaspoon smoked paprika; add 4 cups 1/4-inch-thick sliced Portobello mushrooms and gently stir to coat. Let stand 15 minutes, tossing twice. Spread mushrooms in single layer on parchment paper-lined, rimmed baking pan. Roast in 350° oven for 40 minutes or until browned and crisp; cool in pan on wire rack.

  • 111 Calories
  • 7g Fat (1g Saturated)
  • 0mg Cholesterol
  • 360mg Sodium
  • 11g Carbohydrates
  • 3g Fiber
  • 3g Protein