Kale Salad with Marcona Almonds and Sherry Vinaigrette (Guy Fieri) Recipe
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Directions:
- For the sherry vinaigrette: Peel the oranges with a sharp knife. Remove the segments by cutting between the white membrane of each segment. Squeeze out the 2 tablespoons of juice and reserve. Combine the olive oil, vinegar, juice and mustard together. Season with salt and pepper and whisk vigorously. Finish with a squeeze of lemon juice.
- For the kale salad: Remove the tough stems from the kale and discard. Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette. Serve on a platter scattered with orange segments and sprinkled with the almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 595.46 Kcal (2493 kJ) | ||
| Calories from fat | 439.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.83g | 75% | |
|---|---|---|---|
| Sodium | 280.05mg | 12% | |
| Potassium | 682.01mg | 15% | |
| Total Carbs | 35.78g | 12% | |
| Sugars | 16.8g | 67% | |
| Dietary Fiber | 5.4g | 22% | |
| Protein | 12.6g | 25% | |
| Vitamin C | 170.8mg | 285% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.3mg | 13% | |
| Calcium | 303.6mg | 30% | |
| Amount Per 100 g | |||
| Calories | 225.05 Kcal (942 kJ) | ||
| Calories from fat | 166.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.45g | 75% | |
|---|---|---|---|
| Sodium | 105.84mg | 12% | |
| Potassium | 257.76mg | 15% | |
| Total Carbs | 13.52g | 12% | |
| Sugars | 6.35g | 67% | |
| Dietary Fiber | 2.04g | 22% | |
| Protein | 4.76g | 25% | |
| Vitamin C | 64.5mg | 285% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 0.9mg | 13% | |
| Calcium | 114.7mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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