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Kale and Fall Fruit Salad with Cider Poppy Seed Dressing
VIEW FROM GREAT ISLAND18Ingredients
15Minutes
300Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 handfuls baby kale (about 4 cups)
- 4 figs (quartered)
- 1 pear (ripe, cored and cut in thin slices, squeeze the cut pear with lemon juice to prevent browning)
- 1 cup grapes (halved)
- 1/4 cup dried cranberries
- 1/4 cup pomegranate seeds
- 1/2 cup red currants (optional)
- 1/4 cup crumbled blue cheese
- 1/4 cup camembert (or Brie, in small wedges or chunks)
- 1/4 cup toasted hazelnuts (rough chopped)
- 1/4 cup extra-virgin olive oil
- 1/4 cup cider vinegar
- 1/4 cup cider
- 1 tsp. mustard
- 1 tsp. honey
- 1 Tbsp. poppy seeds
- 1 pinch salt
- black pepper (to taste)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium220mg9% |
| Potassium440mg13% |
| Protein4g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber6g24% |
| Sugars24g |
| Vitamin A60% |
| Vitamin C60% |
| Calcium15% |
| 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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