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Kale Sprout, Asparagus & Baby Beet Salad ~ and a GIVEAWAY!

Crisp, crunchy sauteed kale sprouts and asparagus, topped with sliced beets, bacon, and freshly grated asiago cheese. Healthy meets delicious!
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 2
Calories 265kcal
Author Lindsay

Ingredients

  • 2 strips uncooked bacon diced
  • 3 ounces (about 2 cups) kale sprouts (1 package of Melissa's kale sprouts)
  • 4 stalks asparagus cleaned and cut into bite sized pieces
  • 1/4 teaspoon sea salt
  • 4 prepared baby beets sliced (I used Love Beets ) or 1 regular beet, cooked and sliced
  • 1/4 cup freshly grated asiago parmesan, or similar nutty flavored cheese

Instructions

  • Fry bacon until crispy in a medium sized skillet over medium-high heat; Leave bacon grease in pan and transfer bacon to paper toweling to drain.
  • Reduce heat to medium and add kale sprouts and asparagus to the pan with bacon grease. Sprinkle with salt and saute for 3 minutes, until the tough end of sprouts have softened slightly and the asparagus is cooked, but still crisp.
  • Remove from pan and transfer to a serving platter. Top with sliced beets, crumbled bacon, and grated cheese.

Nutrition

Calories: 265kcal | Carbohydrates: 18g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 653mg | Fiber: 6g | Sugar: 12g