From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Kale Crunch Salad (Chick-Fil-A Copycat)
Warning0 allergens identified
Kale Crunch Salad (Chick-Fil-A Copycat)
For the salad
For the dressing
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Instructions
1
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First, add slivered almonds to a skillet over low heat. Cook for 3 to 5 minutes or until almonds are lightly toasted. Remove from heat.
2
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Next, massage kale. Take kale in your hands and massage until it is not as tough. Chop kale and place in a large salad bowl.
3
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Then, slice green cabbage into long thin strips. Add cabbage to salad bowl.
4
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Add toasted slivered almonds to salad bowl.
5
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Then, make dressing. Combine all dressing ingredients in a small bowl. Stir to combine.
6
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Pour dressing into salad bowl. Toss to combine.
7
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Finally, serve!
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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