iFoodReal · by Olena Osipov★ 5.0 (4)
Baby Kale Salad
NUTRITION · PER SERVING10M COOK
CAL 24%·PRO 25%
CARBS 39G33% OF CAL
9G FIBER0G ADDED0G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 33G62% OF CAL
9G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A flexible Mediterranean kale salad with brown rice, roasted tomatoes, cheese, pine nuts, and fresh herbs. Simple to make with ingredients you likely have on hand.
mainmediterraneansaladgrain bowlgluten freevegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup extra virgin olive oil
- 1 large lemon (zest and juice of (1/4 cup))
- 2 large garlic cloves (grated)
- 2 tsp dried oregano
- 1/2 tsp thyme
- 1 tsp salt
- Ground black pepper (to taste)
- 5 oz 1 small package baby kale
- 3 cups grape tomatoes (halved lengthwise)
- 2 cups cooked brown rice or quinoa
- 2 cups feta cheese (grated)
- 1/2 cup sun-dried tomatoes (thinly sliced*)
- 1/2 cup pine nuts (toasted**)
- 1/2 cup basil (finely chopped)
At a glance
PER SERVING · TIME 10M
CAL 24%·PRO 25%
CARBS 39G33% OF CAL
9G FIBER0G ADDED0G INTRINSIC26G OTHER4G TOTAL SUGAR
FAT 33G62% OF CAL
9G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1026mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 549mg
- Calcium
- 334mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1026MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.