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Kale Salad With Pine Nuts, Currants & Parmesan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.5062
Energy (kCal)122.3888
Carbohydrates (g)4.3604
Total fats (g)11.5948
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants. | 2. Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. | 3. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    currant 2 tablespoons dried 8.82 2.1532 0.196 0.0574
    white balsamic vinegar 7 tablespoons divided - - - -
    rice vinegar 1 tablespoon unseasoned - - - -
    honey 1 tablespoon - - - -
    extra virgin olive oil 1 tablespoon - - - -
    salt 1/2 teaspoon - - - -
    kale 2 bunches sliced - - - -
    pine nut 2 tablespoons toasted 113.5688 2.2072 2.3102 11.5374
    parmesan cheese - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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