Try this Kale and Sugar Snap Pea Salad recipe, or contribute your own.
Suggest a better descriptionMake the dressing:
In a blender or food processor, combine the olive oil, ginger, miso, rice vinegar, lemon or lime zest and juice, and honey. Process for approximately 30 seconds to form a creamy emulsion. Season with salt and pepper to taste. Add more rice vinegar, if needed.
Make the salad:
In a serving bowl, combine the kale, sugar snap peas, and persimmon (or other fruit). Add salad dressing to taste and toss well. Refrigerate for several hours, if desired, to make the kale more tender. Add almonds and mint, to taste, before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 277 | ||
Calories from Fat: 210 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.3g | 31 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 526.6mg | 18 % | |
Potassium 200.8mg | 5 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 11.4g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 277
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