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Kale and Persimmon Salad with Pecan Dijon Vinaigrette
INTEGRATIVE CANCER ANSWERS11Ingredients
40Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 cups kale
- 1/2 cup pecan halves
- 2/3 cup white wine vinegar
- 1 1/2 tsp. honey
- sea salt (to taste)
- 1 shallot (medium, thinly sliced)
- 1 1/2 tsp. Dijon mustard
- freshly ground black pepper
- 1/3 cup extra virgin olive oil (organic, or walnut oil)
- 3 Fuyu persimmons (ripe, cut into thin wedges)
- 1/2 cup crumbled gorgonzola (or bleu cheese, optional)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium220mg9% |
| Potassium450mg13% |
| Protein4g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A150% |
| Vitamin C120% |
| Calcium10% |
| 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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