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Kale and Quinoa Salad with Lemon Oregano Dressing
INSIDE KAREN'S KITCHEN15Ingredients
20Minutes
230Calories
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Ingredients
US|METRIC
7 SERVINGS
- salad
- kale
- 1 bunch kale (organic, tough rinds removed, about 5-6 stems, torn into bite-size pieces)
- 1/2 cup quinoa (rinsed and cooked according to package directions, then cooled to room temperature, I use my rice cooker and add a tsp of chicken base for flavor. See Note)
- 1 cup red grapes (sliced)
- 1 cup fresh blueberries (rinsed)
- 1/4 cup dried cherries (or sliced dried apricots)
- 1/4 cup pistachio nuts (chopped)
- 1/2 cup shaved Parmesan cheese
- 2 Tbsp. fresh lemon juice (about 1 lemon)
- 1 Tbsp. agave nectar
- 3/4 tsp. dried oregano leaves
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup olive oil
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium300mg13% |
| Potassium540mg15% |
| Protein8g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A250% |
| Vitamin C160% |
| Calcium20% |
| 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.
Notes
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