Photo: Anna Pelzer
Purple Kale Salad with Pomegranate Vinaigrette
10 ingredients
15 min
2
openrecipes
Purple kale, oranges, feta cheese and olives topped with pomegranate vinaigrette.
Estimated Nutrition (whole recipe, rough)
325
Calories
11g
Protein
11g
Fat
50g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Honey | 1 tbsp (21g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Spinach | 1 cup raw (30g) | 7 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bunch FOR THE SALAD:
- 1 whole Purple Kale
- ½ cups Orange, Peeled And Membranes Removed From All Segments
- 2 ounces, weight Pitted Kalamata Olives
- 3 Tablespoons Feta Cheese
- 1-½ Tablespoon FOR THE VINAIGRETTE:
- 1 Tablespoon Pomegranate Juice
- ¼ teaspoons Cider Vinegar
- 1 pinch Honey
- ¼ cups Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes