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Picture of Kale & Quinoa Salad with Lemon Dressing
mediterranean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2623 kcal 131 %
  • Fat 152 g 234 %
  • Saturated 30 g 152 %
  • Carbs 254 g 85 %
  • Fiber 62 g 250 %
  • Protein 87 g 173 %
  • Cholesterol 100 mg 33 %
  • Sodium 3662 mg 153 %
  • Calcium 1570 mg 157 %
  • Magnesium 682 mg 162 %
  • Potassium 4324 mg 92 %
  • Iron 20 mg 110 %
  • Zinc 14 mg 128 %
  • Phosphorus 1884 mg 269 %
  • Vitamin A 997 µg 111 %
  • Vitamin C 758 mg 843 %
  • Thiamin (B1) 1 mg 113 %
  • Riboflavin (B2) 3 mg 228 %
  • Niacin (B3) 13 mg 79 %
  • Vitamin B6 3 mg 226 %
  • Folate equivalent (total) 733 µg 183 %
  • Vitamin B12 2 µg 79 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 32 mg 217 %
  • Vitamin K 933 µg 778 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kale Salad with Bacon-Blue Cheese Vinaigrette

Ingredients

  • 1 bunch lacinato kale, stemmed and chopped
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped shallot
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 cups grape or cherry tomatoes, halved
  • 2 cups cooked quinoa
  • 1 English cucumber, thinly sliced
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 (15 ounce) can unsalted chickpeas, rinsed
  • ¾ cup feta cheese, crumbled
  • ½ cup sliced almonds, toasted

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