Kale Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad loaded with colorful vegetables, cranberries, pecans, and cheddar, dressed in a tangy homemade vinaigrette. It holds up well and converts even kale skeptics.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 bunch kale (stems removed, chopped thin (8 cups))
- ½ Tablespoon olive oil
- 2 carrots (shredded)
- ½ cucumber (julienned)
- 1 red pepper (julienned)
- 1 avocado (diced)
- ¼ cup dried cranberries
- ½ cup cinnamon roasted pecans
- 1 ounce sharp cheddar cheese (cubed)
- 3 Tablespoons olive oil
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon lemon juice
- 2 Tablespoons honey
- 1 teaspoon mustard
- 1 teaspoon minced garlic
- Salt and pepper to taste
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 101mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 206mg
- Calcium
- 62mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 101MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.