Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad recipes

Cranberry Bean, Dandelion Green, and Toasted-Cornbread Salad recipes
11 Ingredients
  • 1 pound fresh cranberry beans, shelled (about 1 1/2 cups)
  • freshly ground pepper
  • coarse salt
  • 5 ounces cornbread, cut into 1-inch cubes (about 1 1/2 cups)
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon minced garlic
  • 1 teaspoon honey
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces dandelion greens, trimmed and cut crosswise into 2-inch pieces (about 4 cups)
  • 1/4 ounce Parmesan cheese, grated (about 2 tablespoons)
  • 1/2 cup small fresh basil leaves
Nutrition
296
15% daily value
4 servings
                                       
                                            balanced, high-​fiber, low-​sugar, vegetarian
     

Fat

18% 12

Saturated

14% 3

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

13% 38

Carbs (net)

- 29

Fiber

33% 8

Sugars

- 2

Sugars, added

- 1

Protein

24% 12

Cholesterol

6% 19

Sodium

29% 698

Calcium

32% 319

Magnesium

16% 66

Potassium

12% 556

Iron

25% 4

Zinc

14% 1

Phosphorus

33% 234

Vitamin A

34% 309

Vitamin C

24% 21

Thiamin (B1)

21% 0

Riboflavin (B2)

24% 0

Niacin (B3)

11% 2

Vitamin B6

19% 0

Folate equivalent (total)

34% 134

Folate (food)

- 99

Folic acid

- 21

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

20% 3

Vitamin K

380% 456
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