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
  • shaved parmesan cheese
Nutrition
149
7% daily value
7 servings
                                       
                                            gluten-​free
     

Fat

17% 11

Saturated

14% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

2% 7

Carbs (net)

- 7

Fiber

1% 0

Sugars

- 7

Sugars, added

- 2

Protein

11% 5

Cholesterol

8% 25

Sodium

6% 137

Calcium

1% 12

Magnesium

4% 14

Potassium

4% 132

Iron

4% 1

Zinc

6% 1

Phosphorus

9% 64

Vitamin A

0% 0

Vitamin C

0% 0

Thiamin (B1)

7% 0

Riboflavin (B2)

5% 0

Niacin (B3)

8% 2

Vitamin B6

9% 0

Folate equivalent (total)

0% 1

Folate (food)

- 1

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 1

Vitamin E

3% 1

Vitamin K

3% 3
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