This recipe is inspired by the salad at one of my favorite restaurants in San Francisco, Darwin Café. Darwin Café sat equidistant between my apartment and my office while I lived in S.F., and I found myself there at least once a week as a result. This is a salad for anyone who believes they dislike kale (or salads). It is filling enough to be a main course with bread, and sturdy enough to take pre-dressed to a picnic or to the office for lunch. The recipe can easily become vegetarian or even vegan if you swap the prosciutto and parmesan for salty dried black olives, sun-dried tomatoes, toasted pine nuts, and cooked white beans or garbanzo beans for protein. This recipe can also be doubled, tripled, etc. to feed larger crowds.
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 302 | ||
Calories from Fat: 194 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 65.4mg | 20 % | |
Sodium 1162.5mg | 40 % | |
Potassium 301.7mg | 8 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 8.6g | ||
Protein 19.9g | 28 % | |
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: 302
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