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Harvest Kale Salad
Guiding Stars
Servings:
8 (115 g) as an appetizerPrep Time:
20 minutesCook Time:
0 minutes
Ingredients
The trick to a good, tender kale salad is first to select the smaller bunches, which have young leaves, and second to bruise the leaves slightly as you chop them. Dress this salad immediately before you serve it for the best flavor.
Salad Ingredients
2 bunches young kale, chopped
1 bulb fennel, cored and sliced
4 radishes, sliced
2 jalapeno peppers, cleaned and sliced
1 scallion, sliced
2 oz. Parmigiano-Reggiano cheese
4 oz. almonds
1/2 c. olive oil
1/4 c. red wine vinegar
6 T. fresh lemon juice
1 med. shallot, minced
1/4 t. salt
1/2 Freshly ground black pepper
Directions
1. Whisk the shallot, lemon juice, vinegar and oil together. Season with salt and pepper.
2. Place the kale in a large serving bowl and toss with dressing.
3. Add the remaining ingredients and toss again.
Nutrition
| Nutritional Facts | |
| Servings | 8 (115 g) |
| Base Nutrients | |
| Calories | 261 kcal (13%) |
| Calories from Fat | 207 kcal (0%) |
| Total Fat | 23 g (35%) |
| Saturated Fat | 4 g (19%) |
| Cholesterol | 6 mg (2%) |
| Sodium | 102 mg (4%) |
| Total Carbohydrates | 9 g (3%) |
| Dietary Fiber | 4 g (15%) |
| Protein | 7 g (12%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 35 mg (39%) |
| Minerals | |
| Calcium | 143 mg (11%) |
| Iron | 1 mg (7%) |
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