Cracker Barrel Canada

Triple Berry Kale & Arugula Salad


Prep Time: 15 Min(s)
Total Time: 15 Min(s)
Servings: 10

Triple Berry Kale & Arugula Salad


Prep Time: 15 Min(s)
Total Time: 15 Min(s)
Servings: 10

LET’S MAKE IT

  1. Shake olive oil, balsamic vinegar, shallots, mustard, and honey together in a covered jar until blended. Add kale and arugula to large bowl; drizzle with half of dressing; toss evenly to coat.
  2. Add remaining ingredients; mix lightly. Serve with remaining dressing.
How to Candy the Pecans: Combine nuts and 2 Tbsp. sugar in skillet; cook and stir on medium heat 5 min. or until sugar is melted and evenly coats nuts.

Nutrition info

(Per Serving) 200 calories, 16g total fat, 5g saturated fat, 0g trans fat, 20mg cholesterol, 180mg sodium, 11g carbohydrate, 3g dietary fiber, 7g sugars, 7g protein, 0%DV vitamin D, 15%DV calcium, 6%DV iron, 6%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

WHAT YOU NEED

  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 Tbsp. minced shallots
  • 1 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 1 bunch kale, stems removed, leaves cut into 1/2-inch-wide strips
  • 3 cups arugula
  • 1 pkg. (7 oz.) CRACKER BARREL Extra Sharp Yellow Cheddar Cheese, cubed
  • 1/2 cup each blueberries, raspberries and blackberries
  • 1/3 cup candied pecans

Triple Berry Kale & Arugula Salad


Prep Time: 15 Min(s)
Total Time: 15 Min(s)
Servings: 10

Triple Berry Kale & Arugula Salad


Prep Time: 15 Min(s)
Total Time: 15 Min(s)
Servings: 10

WHAT YOU NEED

  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 Tbsp. minced shallots
  • 1 Tbsp. Dijon mustard
  • 2 tsp. honey
  • 1 bunch kale, stems removed, leaves cut into 1/2-inch-wide strips
  • 3 cups arugula
  • 1 pkg. (7 oz.) CRACKER BARREL Extra Sharp Yellow Cheddar Cheese, cubed
  • 1/2 cup each blueberries, raspberries and blackberries
  • 1/3 cup candied pecans

LET’S MAKE IT

  1. Shake olive oil, balsamic vinegar, shallots, mustard, and honey together in a covered jar until blended. Add kale and arugula to large bowl; drizzle with half of dressing; toss evenly to coat.
  2. Add remaining ingredients; mix lightly. Serve with remaining dressing.
How to Candy the Pecans: Combine nuts and 2 Tbsp. sugar in skillet; cook and stir on medium heat 5 min. or until sugar is melted and evenly coats nuts.

Nutrition info

(Per Serving) 200 calories, 16g total fat, 5g saturated fat, 0g trans fat, 20mg cholesterol, 180mg sodium, 11g carbohydrate, 3g dietary fiber, 7g sugars, 7g protein, 0%DV vitamin D, 15%DV calcium, 6%DV iron, 6%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.