Kale Salad with Pinenuts, Currants and Parmesan Recipe

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Kale Salad with Pinenuts, Currants and Parmesan
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Ingredients:

Directions:

  1. Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
  2. Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 139.39 Kcal (584 kJ)
Calories from fat 71.44 Kcal
% Daily Value*
Total Fat 7.94g 12%
Sodium 753.05mg 31%
Potassium 66.42mg 1%
Total Carbs 15.91g 5%
Sugars 9.57g 38%
Dietary Fiber 2.1g 8%
Protein 3.18g 6%
Vitamin C 0.2mg 0%
Iron 0.4mg 2%
Calcium 8.5mg 1%
Amount Per 100 g
Calories 127.26 Kcal (533 kJ)
Calories from fat 65.22 Kcal
% Daily Value*
Total Fat 7.25g 12%
Sodium 687.5mg 31%
Potassium 60.64mg 1%
Total Carbs 14.53g 5%
Sugars 8.74g 38%
Dietary Fiber 1.92g 8%
Protein 2.9g 6%
Vitamin C 0.2mg 0%
Iron 0.4mg 2%
Calcium 7.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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