• prep: 20 min
• cook: 0 hr
• total: 20 min

• 2 tablespoons balsamic vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 1 tablespoon olive oil
• Kosher salt and fresh ground black pepper to taste
• 5 ounces baby kale
• 1 1/2 cups hulled and chopped strawberries
• 1 cup fresh blueberries
• 1 cup canned chickpeas, rinsed and drained
• 3 ounces feta cheese, cubed
• 1/4 cup shelled unsalted sunflower seeds

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Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving

• Calories: 210 % Daily Value *
• Total Fat: 10 g 14.71%
• Saturated Fat: 4 g 19.96%
• Trans Fat: 0 g %
• Cholesterol: 19 mg 6.31%
• Sodium: 476 mg 19.85%
• Calcium: 262 mg 26.18%
• Potassium: 386 mg 11.02%
• Magnesium: 0 mg 0%
• Iron: 2 mg 9.28%
• Zinc: 0 mg 0%
• Total Carbohydrate: 25 g %
• Dietary Fiber: 6 g 23.43%
• Sugar: 11 g
• Protein: 8 g
• Alcohol: 0 g
• Omega 3 Fatty Acid: 0 g
• Omega 6 Fatty Acid: 1 g

• Vitamin A 31.69%
• Vitamin C 73.59%
• Vitamin D 0.85%

• * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Diabetes Exchanges

• Exchange - Fat1
• Exchange - Fruit1
• Exchange - NonFat Milk0
• Exchange - Other Carbs0
• Exchange - Starch1
• Exchange - Vegetables0
• Exchange - Lean Meat1
• Exchange - Alcohol0

MyPlate Info

• MyPlate - Grain Total0 oz-eq
• MyPlate - Vegetable Total1 c
• MyPlate - Fruit1 c
• MyPlate - Dairy0 c
• MyPlate - Protein Total1 oz-eq

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