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Receta Kale Salad with Bell Peppers, Edamame, Dried Cranberries and Farro with Orange Vinaigrette
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Ingredientes
- For the orange vinaigrette:
- Juice from 1 ½ medium oranges (about ½ cup)
- 1 teaspoon champagne vinegar (white wine or rice vinegar can be substituted)
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- For the salad:
- 3 cups chopped lacinato kale (remove large stems prior to chopping)
- ½ cup dried farro, cooked according to package directions and drained
- 1 ¼ cups chopped bell peppers (for color, I used red, orange, & yellow peppers)
- 1/3 cup ready-to-eat edamame soybeans
- ¼ cup dried cranberries
- 2 tablespoons pepitas (pumpkin seeds)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 392g | |
| Calories 383 | |
| Calories from Fat 129 | 34% |
| Total Fat 14.64g | 18% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1180mg | 49% |
| Potassium 539mg | 15% |
| Total Carbs 64.67g | 17% |
| Dietary Fiber 5.5g | 18% |
| Sugars 55.19g | 37% |
| Protein 2.29g | 4% |
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