Photo: Anna Pelzer
Kale Salad with Raspberries and Parmesan Crisps
9 ingredients
15 min + 6 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
436
Calories
16g
Protein
23g
Fat
50g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Raspberry | 1 cup (123g) | 64 |
| Honey | 1 tbsp (21g) | 64 |
| Kale | 1 cup chopped (67g) | 33 |
| Agave | 1 tsp (7g) | 21 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 5 c chopped kale
- 6 oz. Driscoll’s raspberries
- 3 tbsp slivered almonds, toasted
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- ½ tsp agave nectar or honey
- 1/8 tsp salt
- 1/8 tsp ground pepper
- 4 tbsp grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes