Crudites Salad With Pecans

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"Recipe source: Bon Appetit (June 2015) This salad uses a lots of odds and ends that are probably in the veggie drawer or in the garden."

Original recipe yields 4 servings
OK
  • FOR VINAIGRETTE
  • FOR THE SALAD

Nutritional

  • Serving Size: 1 (337.5 g)
  • Calories 660.3
  • Total Fat - 55 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 0 mg
  • Sodium - 479.1 mg
  • Total Carbohydrate - 37.7 g
  • Dietary Fiber - 6.8 g
  • Sugars - 6.3 g
  • Protein - 11.9 g
  • Calcium - 134.2 mg
  • Iron - 3.3 mg
  • Vitamin C - 74.7 mg
  • Thiamin - 0.4 mg

Step 1

To make the vinaigrette: whisk vinaigrette ingredients (oil - salt) in a small bowl or jar and set aside.

Step 2

To make the salad: in a skillet over medium heat cook the pecans and oil, stirring often until the nuts darken in color (5-7 minutes). Let cool and then chop so there is a variety of sizes. Set aside 2 tablespoons for serving.

Step 3

In a bowl whisk together the almond butter and 1 tablespoon vinaigrette. Add kale, toss and season with salt and pepper.

Step 4

In a large bowl toss the rest of the vegetables (fennel - watercress), farrow and remaining pecans with the remaining vinaigrette; season with salt and pepper. Add kale and toss. Drizzle with oil and serve topped with reserved pecans.

Tips & Variations


No special items needed.

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