The Recipe Critic · by Alyssa Rivers
Kale Salad
NUTRITION · PER SERVING10M COOK
CAL 7%·PRO 8%
CARBS 4G10% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 13G83% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple kale salad dressed with lemon, olive oil, and parmesan, finished with toasted pine nuts. Bright and fresh, it's a nutritious side or light main course.
sideamericansalad🍳 skilletgluten freevegetarian
View the full recipe on The Recipe Critic →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 5 cups Kale Leaves, (washed and chopped)
- 2 tbsp Lemon Juice
- 2 tbsp Olive Oil
- 1/2 tsp Garlic, (minced)
- 1/4 tsp Kosher Salt
- 1/8 tsp Cracked Black Pepper
- 1/4 cup Parmesan Cheese
- 3 tbsp Pine Nuts ((Any nut works))
At a glance
PER SERVING · TIME 10M
CAL 7%·PRO 8%
CARBS 4G10% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 13G83% OF CAL
2G SAT11G 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
- 159mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 150mg
- Calcium
- 112mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.