Winter Vegetable Salad
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
kale
7.06 oz
Brussels sprouts
3.53 oz
Carrots
3.53 oz
Red Cabbage
1.77 oz
pomegranate seeds
1.77 oz
walnuts
2 tbsp
olive oil
2 tbsp
lemon juice
1 tsp
salt
1 tsp
pepper
Directions
Step 1
Wash and chop the kale, Brussels sprouts, carrots, and red cabbage.
Step 2
In a large bowl, combine the chopped vegetables, pomegranate seeds, and walnuts.
Step 3
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Step 4
Drizzle the dressing over the salad and toss to coat.
Step 5
Serve the salad chilled and enjoy!
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
12 g
(48
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 4.41 IU | 0.49% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 0.5292 g | 0.11% |
| Sodium | 8.82 mg | 1.76% |
| Fibers | 0.1764 g | 0.46% |
| Sugars | 0.2646 g | 0% |
| Protein | 0.2205 g | 0.26% |
| Vitamin C | 3.528 mg | 3.92% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 13.23 mg | 2.65% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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