Kale Salad with Lemon Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple kale salad with shallot, carrot, cranberries, and sunflower seeds dressed in lemon vinaigrette. Fresh and refreshing, it works as a side or light lunch and makes ahead well.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups kale (washed and chopped)
- ½ cup shallot (finely diced)
- ½ cup carrot (grated)
- ⅓ cup dried cranberries
- ¼ cup sunflower seeds
- 3 tablespoons lemon juice
- ⅓ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
At a glance
PER SERVING · TIME 15M
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
- 203mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 298mg
- Calcium
- 103mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 203MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.