Kale Salad with Pinenuts, Currants and Parmesan recipes

Kale Salad with Pinenuts, Currants and Parmesan recipes
9 Ingredients
  • 2 tablespoons dried currants
  • 7 tablespoons white balsamic vinegar, divided
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
  • 2 tablespoons pine nuts, lightly toasted
  • parmesan cheese
Nutrition
1090
55% daily value
7 servings
                                       
                                            gluten-​free
     

Fat

139% 90

Saturated

141% 28

Trans

- 1

Monounsaturated

- 34

Polyunsaturated

- 16

Carbs

2% 7

Carbs (net)

- 7

Fiber

1% 0

Sugars

- 7

Sugars, added

- 2

Protein

116% 58

Cholesterol

99% 296

Sodium

27% 637

Calcium

6% 63

Magnesium

16% 68

Potassium

20% 954

Iron

21% 4

Zinc

86% 9

Phosphorus

78% 543

Vitamin A

0% 0

Vitamin C

0% 0

Thiamin (B1)

100% 1

Riboflavin (B2)

72% 1

Niacin (B3)

109% 17

Vitamin B6

164% 2

Folate equivalent (total)

0% 1

Folate (food)

- 1

Folic acid

- 0

Vitamin B12

59% 1

Vitamin D

57% 9

Vitamin E

12% 2

Vitamin K

2% 3
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