Crudites Salad With Pecans
Recipe: #26210
June 11, 2017
Categories: Salads, Vegetable Salad, Pecan, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Fresh Tomatoes, more
"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."
Ingredients
- FOR VINAIGRETTE
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- FOR THE SALAD
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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 by Step Method
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
No special items needed.