Kale and Wild Rice Salad with Chipotle Maple Almonds and Zingy Currants

A FARM GIRL'S DABBLES
13Ingredients
35Minutes
260Calories

Ingredients

US|METRIC
  • 6 cups kale (thinly sliced, wash and dry the kale, remove thick center ribs, and slice into 1/4" wide ribbons)
  • 1/2 cup wild rice (prepared according to package directions, drained and cooled)
  • 2 green onions (very thinly sliced)
  • 1/2 cup red bell pepper (chopped)
  • 1/3 cup currants (NatureBox Zingy, or try Cherry Berry Bonanza, Dried Cranberries, or Tart and Tangy Fruit Medley)
  • 1/3 cup chipotle
  • almonds
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    260Calories
    Sodium11% DV260mg
    Fat23% DV15g
    Protein12% DV6g
    Carbs9% DV27g
    Fiber16% DV4g
    Calories260Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium260mg11%
    Potassium450mg13%
    Protein6g12%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate27g9%
    Dietary Fiber4g16%
    Sugars7g14%
    Vitamin A160%
    Vitamin C140%
    Calcium10%
    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.

    PlanShop