Try this Lemony Kale Salad with Tomatoes recipe, or contribute your own.
Suggest a better description1. Rinse and dry kale. Trim and discard tough stems. Stack leaves, then cut 1/4-inch strips across the leaves.
2. In extra-large salad bowl combine kale, tomatoes, croutons, nuts, and the 1/3 cup grated parmesan cheese. Juice lemons over salad ingredients. Drizzle olive oil, sprinkle salt and pepper, then toss. To serve, sprinkle salad with shaved parmesan.
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 253 | ||
Calories from Fat: 132 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 6.4mg | 2 % | |
Sodium 282.6mg | 10 % | |
Potassium 498.7mg | 13 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 20.8g | ||
Protein 9.4g | 13 % | |
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: 253
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