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RECIPE
11 INGREDIENTS3 STEPS15MIN

Almond Kalette Salad with Wild Blueberry Vinaigrette

5.0
1 Ratings

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Amee's Savory Dish

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I created an Almond Kalette Salad with Wild blueberry dressing to enhance the natural flavor in these versatile, nutrient-dense greens. I also loved them raw, just massaged with olive oil and kosher salt.
15MIN
Total Time

Amee's Savory Dish

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Ingredients

US / METRIC
Servings:
4
Serves 4
6 cups
Kalettes™
2 oz
Goat Cheese , crumbled
1/2 Tbsp
Extra-Virgin Olive Oil
to taste
1/4 cup
Extra-Virgin Olive Oil
2 Tbsp
Balsamic Vinegar
1 Tbsp
1 tsp
Lemons , freshly squeezed, juiced

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Nutrition Per Serving

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CALORIES
297
FAT
23.2 g
PROTEIN
8.1 g
CARBS
16.0 g

Cooking Instructions

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Step 1
Cut the stem off the bottom of the Kalettes™ (12 ounce) and place into a large bowl. Add Extra-Virgin Olive Oil (2 teaspoon) to the leaves and massage leaves to thoroughly coat. Sprinkle leaves with Coarse Salt (to taste) and set aside to sit for 10 minutes.
Step 2
Thaw the Frozen Blueberries (1/2 cup). Once thawed pour blueberries, Extra-Virgin Olive Oil (4 tablespoon), Balsamic Vinegar (2 tablespoon), Apple Cider Vinegar (2 tablespoon), Raw Sugar (4 teaspoon) and Lemon (1 teaspoon) into a blender.

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Nutrition Per Serving
Calories
297
% Daily Value*
Fat
23.2 g
30%
Saturated Fat
5.4 g
27%
Trans Fat
0.0 g
--
Cholesterol
11.2 mg
4%
Carbohydrates
16.0 g
6%
Fiber
2.1 g
8%
Sugars
9.2 g
--
Protein
8.1 g
16%
Sodium
141.4 mg
6%
Vitamin D
0.1 µg
0%
Calcium
138.1 mg
11%
Iron
1.6 mg
9%
Potassium
32.5 mg
1%
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