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Kale Salad with Basil Vinaigrette
THE HARVEST KITCHEN14Ingredients
15Minutes
670Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups romaine lettuce (finely chopped)
- 2 cups curly kale (finely chopped, cut the leaves away from the stems and discard stems)
- 1 cup cooked quinoa
- 3/4 cup roasted almonds (sliced)
- 3/4 cup golden raisins
- 1/2 cup Parmesan cheese (plus extra for serving)
- 3 Tbsp. fresh basil (sliced)
- 1 clove garlic (minced)
- 4 Tbsp. Parmesan cheese (grated)
- 1 1/2 Tbsp. Dijon mustard
- 4 Tbsp. fresh lemon juice
- 1/2 cup extra virgin olive oil
- salt
- freshly ground black pepper
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories670Calories from Fat500 |
| % DAILY VALUE |
| Total Fat56g86% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium630mg26% |
| Potassium550mg16% |
| Protein13g |
| Calories from Fat500 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber6g24% |
| Sugars14g |
| Vitamin A100% |
| Vitamin C60% |
| Calcium30% |
| 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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