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Lentil and Kale Salad (Patrick and Gina Neely) Recipe

Lentil and Kale Salad (Patrick and Gina Neely) Recipe

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Lentil and Kale Salad (Patrick and Gina Neely)

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Ingredients:

Serving

1 bunch kale, stemmed and sliced
1 shallot, thinly sliced
3 tbsp champagne vinegar
1 tbsp honey
1 tsp dijon mustard 1/4 cup extra-virgin olive oil
kosher salt and freshly ground black pepper
2 cups cooked french lentils
1/2 cup crumbled feta cheese
1/2 cup dried cranberries

Directions:

Add the kale and shallots to a large bowl and set aside.
Whisk together the vinegar, honey and mustard. Slowly whisk in the olive oil and season with salt and pepper. Pour over the kale and shallots and toss and stir roughly with tongs, about 3 minutes. You want to gently bruise the leaves of the kale. Once the kale looks soft, toss in the lentils, feta cheese and cranberries. Cover with plastic wrap and marinate 1 hour before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	250.52 Kcal (1049 kJ)
Calories from fat	36.8 Kcal
		% Daily Value*
Total Fat	4.09g	6%
Cholesterol	16.69mg	6%
Sodium	215.19mg	9%
Potassium	477.58mg	10%
Total Carbs	42.7g	14%
Sugars	19.08g	76%
Dietary Fiber	9.65g	39%
Protein	12.36g	25%
Vitamin C	4.2mg	7%
Iron	3.6mg	20%
Calcium	123.3mg	12%

Amount Per 100 g
Calories	141.73 Kcal (593 kJ)
Calories from fat	20.82 Kcal
		% Daily Value*
Total Fat	2.31g	6%
Cholesterol	9.44mg	6%
Sodium	121.75mg	9%
Potassium	270.2mg	10%
Total Carbs	24.16g	14%
Sugars	10.8g	76%
Dietary Fiber	5.46g	39%
Protein	6.99g	25%
Vitamin C	2.4mg	7%
Iron	2mg	20%
Calcium	69.7mg	12%

* 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.

Tastes

salty
savory
bitter
sweet

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