Nutritional Wisdom with Carly Pollack

Kale and White Bean Salad

1/2 bunch kale, stems removed, thinly sliced
2 cups spinach
1 can white beans, rinsed and drained
1/2 cup stewed tomatoes in olive oil
black pepper, to taste
sea salt, to taste
3 tbsp extra virgin olive oil
2 tsp balsamic vinegar

Combine ingredients in a large bowl and mix to combine.

2 Servings