• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Quick salad featuring great flavors and textures that just happens to be vegan

    Ingredients

    • 2 small carrots, shredded (about 2 ounces)
    • ¼ bulb fennel, thinly sliced (about 2 ounces)
    • 2 large stalks kale, stem removed and leaves finely chopped
    • ½ tablespoon fresh lemon or key lime juice
    • ½ tablespoon extra virgin olive oil
    • ? teaspoon coarse Kosher salt
    • freshly ground pepper

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 650 % Daily Value *
    • Total Fat: 11 g 17.64%
    • Saturated Fat: 3 g 17.3%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1179 mg 49.13%
    • Calcium: 1045 mg 104.52%
    • Potassium: 3135 mg 89.58%
    • Magnesium: 0 mg 0%
    • Iron: 23 mg 127.42%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 155 g %
    • Dietary Fiber: 59 g 236.64%
    • Sugar: 4 g
    • Protein: 24 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 133.67%
    • Vitamin C 11.27%
    • Vitamin D 0%
    • * 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 - Fat2
    • Exchange - Fruit9
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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