Prep Time:15 min
Total Time: 30 min
|1/4||Ground Cayenne Pepper||1mL|
|1||Egg, White Only||0|
|1 1/2||Walnut Halves||375mL|
|1||Roasted Garlic Seasoning Paste||15mL|
|1/2||2% Plain Yogourt||125mL|
|1||Small Bunch Kale, Stems Removed And Leaves Shredded||0|
|2/3||Romaine Hearts Leaves, Shredded||132g|
|1||Red Apple, Thinly Sliced||0|
|1/12 of the recipe|
|Total fat||10 g|
|Sat fat||1 g|
Preheat oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper. In a small saucepan heat sugar, cayenne, nutmeg, water, honey and salt over medium-low heat, without stirring, until sugar dissolves. Remove from heat
and set aside.
In a small bowl, whisk egg white until foamy, add walnuts and gently toss to coat. Transfer nuts to sugar mixture and stir to coat. Arrange nuts in a single layer on prepared baking sheet and bake for 10 min. Let nuts cool completely before storing in an airtight container.
In a reasealable container, combine garlic paste, yogourt, lemon juice and pepper. In a large bowl, toss together kale, romaine, celery and apple.
Cover with plastic wrap
At the Potluck:
Add dressing to salad and toss well. Top with spiced walnuts just before serving.
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