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Winter Kale Salad with Apples and Cheddar
TINY RED KITCHEN10Ingredients
20Minutes
620Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 bunch Tuscan kale (sliced into thin ribbons)
- 1/2 lb. Brussels sprouts (core removed, thinly sliced)
- 1 Honeycrisp apple (cored, seeded, thinly sliced)
- 2 oz. sharp white cheddar cheese (shredded or thinly sliced)
- 1/4 cup roasted and salted sunflower seeds
- 1/4 cup olive oil (good quality)
- 2 lemons
- 1 shallot (small, minced)
- 1 tsp. Dijon mustard
- 2 cloves garlic (grated)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium290mg12% |
| Potassium1010mg29% |
| Protein17g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber14g56% |
| Sugars12g |
| Vitamin A40% |
| Vitamin C320% |
| Calcium35% |
| 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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