Lemony Kale Salad

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Serves 6 (1 Cup serving) Cook Time 0

1 Tbsp fresh lemon juice
1 Tbsp olive oil
1/2 tsp Splenda
1/2 tsp fresh ground pepper
1/4 tsp kosher salt
4 C kale leaves, washed and torn
2 C Swiss chard leaves, washed and torn
4 tsp unsalted pumpkin seeds
1/4 C green onions, sliced
1 oz. shaved pecorino romano


  1. In a small bowl mix the lemon juice, oil, Splenda, salt and pepper and set aside.
  2. In a large bowl, mix the kale and chard leaves and top with seeds and onions, pour dressing over the top and mix. Top with cheese.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

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