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Spring Kale Salad with Honey-Tahini Dressing
CALI-GIRL COOKING16Ingredients
50Minutes
750Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups asparagus (cut into 2-inch pieces)
- 1 bunch Tuscan kale (ribbed and chopped into bite-size pieces)
- 10 radishes (thinly sliced)
- 1 1/2 cups sugar snap peas (sliced diagonally)
- 2 cups fennel (sliced fresh, approximately 1 large or 2-3 small bulbs)
- 2 Tbsp. fresh chives (chopped)
- 1 cup dates (pitted and chopped, about 10 dates)
- 1 cup toasted hazelnuts (chopped)
- salt
- pepper
- 1 cup olive oil
- 2 Tbsp. tahini
- 2 Tbsp. honey
- 2 cloves garlic (minced)
- 1 lemon (large)
- 1 tsp. salt
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NutritionView More
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750Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories750Calories from Fat520 |
| % DAILY VALUE |
| Total Fat58g89% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol |
| Sodium840mg35% |
| Potassium980mg28% |
| Protein6g |
| Calories from Fat520 |
| % DAILY VALUE |
| Total Carbohydrate63g21% |
| Dietary Fiber11g44% |
| Sugars44g |
| Vitamin A20% |
| Vitamin C90% |
| Calcium15% |
| Iron25% |
* 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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