Kale, Artichoke and Pecorino Salad
I created this kale, artichoke, and pecorino salad the other day with ingredients I had in the house as a side dish for company. Everyone just loved this dish! Adding the pecorino right before serving gave the salad and extra flavor that made this dish very yummy! Give it a try! You can omit the cheese to keep it paleo!
INGRIDIENT
DIRECTION
Step: 1
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir pancetta until crisp, about 7 minutes. Transfer pancetta to a paper towel-lined plate using a slotted spoon.
Step: 2
Cook and stir artichoke hearts in the same skillet over medium heat until lightly browned, about 2 minutes per side. Transfer artichoke hearts to a plate.
Step: 3
Place kale in a large bowl and top with artichoke hearts and pancetta. Drizzle 3 tablespoons olive oil over kale mixture and add lemon juice, salt, and pepper; toss. Sprinkle grated pecorino cheese over salad.
NUTRITION FACT
Per Serving: 305 calories; protein 8.3g; carbohydrates 18g; fat 23.8g; cholesterol 14.3mg; sodium 1027.8mg.
Product salad is morely of the nicest salads to produce . It is high in fibre and water produce . As fruits can make natural sugar , you must have it for breakfast . The sugar in it will give you enough energy for the day and make body fit with your sweet cravings too.
Salads often get a not good for being unsatisfying (if they’re feather like and mean) or not good for body (if they’re not lean and mean). The core of middle ground is not being talked more , but it’s exactly where you’ll find the good vegetable fruit that may fuel weight loss.
