Mandarin, Cranberry & Kale Salad
Tangy Summer Salad Recipe
5+ A Day Charitable Trust
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Under 30 Minutes,
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
3 tbsp white wine vinegar
2 tbsp olive oil
1 tbsp Dijon mustard
2 tbsp honey
pinch salt and pepper
To Make Salad
Place the kale and spring onions into a large bowl or serving dish.
In a small bowl whisk together the dressing ingredients.
Sprinkle the mandarin, cranberries and pecans over the salad and drizzle over the dressing.
Let the salad sit for 15 minutes so the dressing can soak in.
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 info
* Percentage of recommended daily intake (Aust/NZ)