Mandarin, Cranberry & Kale Salad
Tangy Summer Salad Recipe
4
Serves
10 mins
Prep Time
10 mins
Cook Time
Recipe author
5+ A Day Charitable Trust
Rate this recipe
Share
Low Sodium
Easy,
Under 30 Minutes,
Salads,
Lunch,
Everyday,
Dinner,
Vegetarian,
Ingredients
3, peeled, segments separated mandarins
1 large bunch, (around 4-5 cups), roughly shopped kale
1/4 cup, sliced spring onions
1/2 cup dried cranberries
1/3 cup, or almonds pecan nut
Dressing ingredients
3 tbsp white wine vinegar
2 tbsp olive oil
1 tbsp Dijon mustard
2 tbsp honey
pinch salt and pepper
Method
To Make Salad
1
Place the kale and spring onions into a large bowl or serving dish.
2
In a small bowl whisk together the dressing ingredients.
3
Sprinkle the mandarin, cranberries and pecans over the salad and drizzle over the dressing.
4
Let the salad sit for 15 minutes so the dressing can soak in.
5
Serve at room temperature.
Nutrition Information per Serving (154g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1196 (286)kJ
Protein
3.7g
Total Fat
16.4g
Saturated Fat
1.9g
Carbs
28.6g
Sugars
28.2g
Sodium
132mg
Iron*
1.2mg
* Percentage of recommended daily intake (Aust/NZ)
Related recipes
Back to all recipes
30 mins prep |
6 hrs cook
Slow Cooked Lamb Tagine
20 mins prep |
10 mins cook
Kid-Friendly Lemongrass Beef Rice Paper Rolls
15 mins prep |
3 hrs cook
Beef Madras Curry
15 mins prep |
8 mins cook
Easy Thai Beef Salad
