Kale Salad With Leftover Pork, Dried Cranberries and Sage Maple Dressing

Kale Salad With Leftover Pork, Dried Cranberries and Sage Maple Dressing

Get your daily dose of greens with this satisfying kale salad, featuring tender leftover pork, juicy cranberries, and a sweet and savory dressing.

5 from 1 vote

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Prep Time 2

Cook Time 3

Total Time 5

Course Salad

Cuisine American

Servings people

Calories 397 kcal

Ingredients

2 tablespoon apple cider vinegar
1 tablespoon olive oil
½ tablespoon maple syrup
1 teaspoon ground sage
¼ teaspoon kosher salt
100 g of kale stems removed (~1 ½ cups)
2 tablespoons dried cranberries
3 oz leftover cooked pork loin

Instructions

Whisk the vinegar, oil, maple syrup, sage and salt together to make the dressing.
2 tablespoon apple cider vinegar, 1 tablespoon olive oil, ½ tablespoon maple syrup, 1 teaspoon ground sage, ¼ teaspoon kosher salt
Add the dressing, kale, cranberries, and pork to a large sealable bag.
100 g of kale, 2 tablespoons dried cranberries, 3 oz leftover cooked pork loin
Massage the dressing into the salad.
Pour out when ready to eat!

Nutrition

Calories: 397kcalCarbohydrates: 36gProtein: 22gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 54mgSodium: 680mgPotassium: 727mgFiber: 6gSugar: 29gVitamin A: 9996IUVitamin C: 93mgCalcium: 276mgIron: 2mg

Keyword Cranberry, Kale, Maple, Pork, Sage

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