Kale Chopped Salad with Maple-Almond Vinaigrette Recipe
Servings: 6
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 large shallots, thinly sliced
- salt
- 2 cups Brussels sprouts
- 4 cups lacinto kale, ribs removed and finely chopped (about 1 bunch)
- 1/4 cup sliced almonds
- 1/4 cup fresh grated parmesan cheese
- 1/4 cup dried cranberries or 1/2 chopped fresh apple
- 4 strips bacon, cooked and crumbled
- For the Maple-Almond Vinaigrette:
- 2 Tablespoons creamy almond butter (or tahini)
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon real maple syrup
- 1 Tablespoon extra virgin olive oil
View Full Recipe at Iowa Girl Eats
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 6 servings | |
| Calories 255 | |
| Calories from Fat 196 | 77% |
| Total Fat 22.1g | 28% |
| Saturated Fat 5.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 233mg | 10% |
| Potassium 174mg | 5% |
| Total Carbs 10.3g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.74g | 4% |
| Protein 5.09g | 8% |
