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Eggplant and White Bean Kale Salad with Lemon Tahini Dressing
DISHING OUT HEALTH10Ingredients
25Minutes
180Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 bunch kale (torn from stems and torn into pieces)
- 1 small eggplant (sliced into 1/2 inch thick slices)
- 15 oz. Great Northern beans (or Cannellini beans, drained and rinsed)
- 2 Tbsp. extra-virgin olive oil (divided)
- 1 1/2 Tbsp. Tahini
- 1 lemon
- 2 cloves garlic (finely minced)
- 1/4 cup shredded Parmesan cheese
- salt
- pepper
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium190mg8% |
| Potassium590mg17% |
| Protein9g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber7g28% |
| Sugars0g |
| Vitamin A200% |
| Vitamin C150% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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