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Kale Cucumber Leek Salad with Roasted Leek Manchego Pesto Vinaigrette
CALIZONA12Ingredients
50Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup pesto (Roasted Leek Manchego)
- 1 cup toasted almonds (I make more to have around)
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. champagne vinegar
- 1 Tbsp. lemon juice (Fresh Squeezed)
- 1/2 tsp. sea salt (or to taste)
- 1 dash black pepper
- 1 head kale (I used Luciano – chop into thin strips)
- 1 leek (– washed, quartered and thinly sliced)
- 1 fennel bulb (– cored, quartered and thinly sliced)
- 1 cup cucumbers (Peruvian, about 2 – thinly sliced)
- 1/2 cup red cabbage (– minced)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium330mg14% |
| Potassium610mg17% |
| Protein9g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber7g28% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C30% |
| Calcium15% |
| Iron15% |
* 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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