Quinoa and Kale Salad with Fresh Herbs
- ¾ cup Hellmann’s® Mayonnaise Dressing with Olive Oil
- ¼ cup finely chopped shallots
- ¼ cup chopped fresh dill
- 2 Tbsp. white balsamic vinegar
- 1 Tbsp. Dijon mustard
- 3 cups cooked quinoa
- 3 cups baby kale or chopped kale leaves
- ⅓ cup sun-dried tomatoes, optional
Directions1. Combine Hellmann's® Mayonnaise Dressing with Olive Oil, shallots, dill, vinegar and mustard in a large bowl. 1. Add quinoa, kale and optional sun-dried tomatoes and toss to coat. Serve chilled or at room temperature.
Calories 300, Total Fat 20g (Saturated 3g, Trans 0g), Cholesterol 0mg, Sodium 310mg, Total Carbohydrate 26g (Dietary Fiber 3g, Sugars 3g), Protein 6g, Vitamin A 70%, Vitamin C 70%, Calcium 6%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsGluten Free Main Dish Summer Dairy Free Sodium Smart 10 Dollar Meal American 20 Minute Meal Fall Spring Side Dish Salad