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Nutrition Facts
Serving Size 74 g
(Approx. 16 Servings)
Amount Per Serving
Calories 100 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 55 mg 2%
Total Carbohydrate 10 g 3%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 2 g
Vitamin A 10% Iron 2%
Vitamin C 20% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Christmas Kale & Spicy Pecan Salad
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Serves
16  People

Ingredients

Recipe makes 16 Servings

1/2 cup(s) pecan halves
1/4 cup(s) H-E-B Light Brown Sugar
1/2 Tsp Cinnamon
1/2 Tsp Cayenne pepper
2 small lemon, juiced
2 granny smith apple
1 kale, bunched
4 red onion, thin sliced and rings separated
1/4 cup(s) H-E-B Parmesan Cheese, grated
3 Tbsp H-E-B Extra Virgin Olive Oil
3 Tbsp H-E-B Red Wine Vinegar
3 Tbsp water
1 Tsp H-E-B Dijon Mustard
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Instructions

1
Heat heavy-bottom skillet over high heat 3 minutes; add pecans, and heat 1 minute; add brown sugar, cinnamon and cayenne pepper; stir constantly until sugar melts and coats pecans, about 1 minute; quickly spread on a sheet of foil; cool and chop.
2
Combine lemon juice and 2 cups water in a bowl; core, peel, and cut apples into matchsticks, place in lemon water to prevent browning; soak apples 1 minute, then drain.
3
Cut kale leaves away from stems, stack and cut into 1/4-inch slices.
4
Mix olive oil, vinegar, water and mustard in a bowl for the dressing.
5
Layer kale, apples, red onion, and Parmesan in salad bowl; drizzle dressing over salad and mix to combine.

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