2017-08-21

Mandarin, Cranberry & Kale Salad

( rating - rate this recipe)
<b>Prep:</b> 10 mins Prep: 10 mins
<b>Cook:</b> 10 mins Cook: 10 mins
Serves 4 Serves 4
Low Sodium Low Sodium
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Ingredients

  • 3 mandarins, peeled, segments separated
  • 1 large bunch kale (around 4-5 cups) roughly chopped
  • 1/4 cup spring onions. sliced
  • 1/2 cup dried cranberries
  • 1/3 cup pecans or almonds

Dressing ingredients

  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • Pinch of salt & pepper

Method

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.

For more fruit and vegetable inspiration visit 5aday.co.nz

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  • Goes Great With
  • Nutrition

Nutrition Information Per Serving

Serving size: 154g
Energy kJ (kcal) 1196 (286)
Protein (g) 3.7
Fat (g) 16.4
Saturated (g)
1.9
Carbohydrate (g) 28.6
Sugars (g)
28.2
Sodium (mg) 132
Dietary FIbre (g) 4.6
Folate (ug) 61
Iron (mg) 1.2
Vitamin C (mg) 40.2
Vitamin A (ug) 124.9

This dish provides a source of Vitamin C helping to absorb iron from the leafy greens

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