Recreated from a deli salad sold at a national grocery. Makes a HUGE bowl, enough to serve a crowd; travels well to a potluck.
Ingredients
- ¾ cup white sugar
- ½ cup vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup extra-virgin olive oil
- 1 bunch kale, stems removed and leaves chopped
- ½ (16 ounce) package frozen shelled edamame (soybeans), thawed
- ¼ red onion, sliced thin
- 1 cup shredded carrot
- 2/3 cup fresh blueberries
- ½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
- ½ cup cashew pieces
- ½ cup shelled, roasted sunflower seeds
Directions
Step 1
Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
Step 2
Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 344 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat3g | 13% |
Sodium239mg | 10% |
Total Carbohydrate42g | 15% |
Dietary Fiber5g | 16% |
Total Sugars26g | |
Protein9g | |
Vitamin C78mg | 389% |
Calcium149mg | 11% |
Iron3mg | 17% |
Potassium593mg | 13% |
*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.
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source by allrecipe
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