Photo: Anna Pelzer
Shredded Kale Salad
9 ingredients
30 min + 30 min
4
openrecipes
Shredded kale salad with roasted potatoes, red lentils and pickled radishes dressed with a lemon vinaigrette.
Estimated Nutrition (whole recipe, rough)
411
Calories
14g
Protein
14g
Fat
60g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Water | 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
- 3 FOR THE SALAD:
- 1 cup Yukon Gold Potatoes, Small
- 2 cups Red Lentils, Dry
- 4 whole Water
- 1 bunch Radishes
- ⅓ cups Distilled White Vinegar, Or Your Favorite Vinegar (enough To Cover The Radishes In A Bowl)
- 3 Tablespoons Kale, Lacinto Or Curly
- 1 Tablespoon Olive Oil, For Drizzling
- 1 pinch Salt And Pepper, to taste
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