Lemony Kale and Roasted Mushroom Salad with Pecans recipes

Lemony Kale and Roasted Mushroom Salad with Pecans recipes

Lemony Kale and Roasted Mushroom Salad with Pecans recipes

By Big Girls Small Kitchen
1 hour

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Details
  • Servings:   6
  • Calories:   197
  • Protein:   5g
  •  
  • Fiber:   7g
  • Sugar:   3g
  • Carb Total:   4g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   18g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   salad
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Cuisine
  • american
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Ingredients
  • 1 pound mixed wild mushrooms (cremini, shitake, portabello)
  • ¼ cup lemon juice (about 1 lemon)
  • ¼ cup olive oil
  • 1 teaspoon salt
  • Dash cayenne
  • 2 cloves garlic, pushed through a press or finely minced
  • 1 pound red Russian kale
  • ½ cup pecans, roughly chopped
Instructions

Lemony Kale and Roasted Mushroom Salad with Pecans recipes serves 6 original recipe by Big Girls Small Kitchen.

View original preparation instructions

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