Kale Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh kale salad with broccoli, almonds, cheddar, and a tangy lemon dressing. Crunchy and satisfying, it works as a light lunch or dinner side. Comes together quickly in under 20 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 5 cups chopped kale
- 1 to 2 teaspoons olive oil
- ⅛ teaspoon salt
- 2 cups broccoli florets (chopped)
- ½ cup sliced almonds
- ½ cup cheddar cheese (shredded or diced, or crumbled feta, optional)
- ¼ cup shredded carrot
- ¼ cup finely diced red onion
- ¼ cup sunflower seeds
- ¼ cup dried cranberries
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (or sugar, adjust or add to taste)
- 1 clove garlic (minced)
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 331mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 324mg
- Calcium
- 101mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 331MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.