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Rating: 3.8/5 (50 votes cast)

Meal Type: Dinner, Side Dish, Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Cajun & Creole
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 132
% Daily Value**
Total Fat 2g
Saturated Fat 0g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 74mg
Total Carbohydrate 29g
Dietary Fiber 5g
Sugars 8g
Protein 5g
Vitamin A  69%Vitamin C  105%
Calcium  5%Iron  7%
Potassium  15%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cajun Kale Salad

Recipe Tags: Salad Recipes

Date Added: June 12, 2009
This salad requires a number of different ingredients, but is well worth the effort. With just the right amount of "kick" to it, it's perfect on warm afternoon or evening.


4 Sweet Corn Ears
1 Kale small Bunch
1 Red Pepper large diced
1 Green Bell Pepper
1 Vidalia Onion small
1 Clove Of Garlic minced fine
2 tablespoons Fresh Lemon Juice
2 teaspoons Paprika
1/2 teaspoon Cayenne Pepper
1/4 teaspoon Ground Pepper Fresh black
1/4 teaspoon Allspice
1/2 teaspoon Thyme Leaves Thyme
1/4 teaspoon White Pepper Ground Fresh
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1. Combine all ingredients for Cajun Spice Mix in a small bowl and stir thoroughly to mix.

2. Store in a spice jar or other air-tight container.

3. Bring 2 cups of water to a boil and add corn.

4. Cook for 5 minutes until bright yellow. Remove corn with tongs and reserve 1 cup of the cooking liquid.

5. Cool corn and cuts kernels off the cobs. Place in a larger mixing bowl.

6. Wash the kale in a large basin of cold water.

7. Strip or cut leaves from tough stems. Discard stems.

8. Chop kale leaves medium fine. Bring reserved corn cooking liquid to a boil, add chopped kale, and cook for 5 minutes or until kale is just tender and still bright green.

9. Remove from cooking liquid with a slotted spoon and spread on a large plate to cool quickly.

10. When kale is cool, toss together with corn, red and green pepper, onion, garlic, and Cajun spices.

11. Just before serving, toss with the lemon juice for a nonfat salad.

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Dietary Notes:
This recipe is very low-sodium with 73.5mg per serving, low-fat with 1.5g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 69% of your daily recommended intake per serving. This recipe is high in Vitamin C with 105% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Bell Pepper, Corn, Sulfites, Garlic, Fructose Malabsorption, Hot Pepper, Onion allergies.
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