Kristine's Kitchen · by Kristine Rosenblatt
Lemon Parmesan Kale Salad
NUTRITION · PER SERVING15M COOK
CAL 11%·PRO 14%
CARBS 8G14% OF CAL
2G FIBER2G ADDED1G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 19G78% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Massaged kale with lemon vinaigrette, toasted pine nuts, and parmesan. Tangy and nutty with tender greens, good fresh or chilled for meal prep.
sideamericansalad🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 6 cups green curly kale
- 1 small clove garlic
- 2 ½ tablespoons extra virgin olive oil
- 1 tablespoon plus 1 teaspoon lemon juice
- 1 ½ teaspoons honey
- 1 teaspoon white wine vinegar
- Kosher salt
- freshly ground black pepper
- 1/3 cup pine nuts
- 1/2 cup freshly grated Parmesan cheese (plus shavings for topping the salad)
At a glance
PER SERVING · TIME 15M
CAL 11%·PRO 14%
CARBS 8G14% OF CAL
2G FIBER2G ADDED1G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 19G78% OF CAL
4G SAT15G 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
- 15m
- Sodium
- 683mg
- Total sugar
- 3g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 215mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 683MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.