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Kale Bell Pepper Salad with Manchego and Piquillio Pepper Pesto
CALIZONA16Ingredients
45Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup pesto (Piquillio Pepper, or to taste)
- 1 cup toasted almonds (or more, – roughly chopped)
- 1/4 cup extra-virgin olive oil
- 1/4 cup champagne vinegar
- 1 clove garlic (– minced)
- 1 Tbsp. lemon juice (Fresh Squeezed)
- 1 tsp. paprika
- 1/2 tsp. sea salt (or to taste)
- 1 dash black pepper
- 1 head kale (– thinly chopped)
- 1 Tbsp. extra-virgin olive oil
- 1 red bell pepper (– diced)
- 1 yellow bell pepper (– diced)
- 1/2 cup red cabbage (– minced)
- 1/2 cup fresh basil (– minced)
- 3/4 cup manchego cheese (– finely shredded)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium600mg25% |
| Potassium460mg13% |
| Protein15g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A35% |
| Vitamin C170% |
| Calcium35% |
| Iron10% |
* 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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