A hearty base of kale, quinoa and crisp tofu give this easy salad enough bite to serve as a meal. Curly kale provides heft and holds up nicely to the sweet, sour and spicy dressing. Use your hands to massage the vinaigrette into the kale, and let it marinate for at least 10 minutes to tenderize the sturdy greens. Finish the dish with a drizzle of sriracha and honey, but use a light touch: The point is to balance the heat and sweetness levels without overwhelming the delicate miso vinaigrette. If you like, double the dressing and refrigerate it for future use; it makes a fantastic dip for grilled chicken or pork, or a glaze to brush on salmon before broiling.
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Serving Size: 1 recipe (164g) | ||
Recipe Makes: 1 | ||
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Calories: 946 | ||
Calories from Fat: 908 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.9g | 134 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 20.5g | ||
Polyunsanturated Fat 65.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 783.8mg | 27 % | |
Potassium 48.2mg | 1 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 5.1g | ||
Protein 2.5g | 4 % | |
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: 946
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