Radishes, jalapeño, and lime bring a crisp, bright contrast to the deeply spiced flank steak, all wrapped in warmed corn tortillas.

The post Smoky Steak Tacos With Radish Salsa appeared first on MyFitnessPal Blog.

The secret to creating a tender kale salad out of those sturdy, tough leaves is literally at your fingertips! Get up close and personal by using your hands to “massage” the leaves until they darken. Our zesty citrus kale salad uses sweet orange juice and a touch of vinegar to brighten the kale and relax it even further. For a complete meal, enjoy the salad with a serving of fish or chicken.

 Active time: 20 minutes | Total time: 20 minutes

Citrus Kale Salad

Ingredients

For the orange vinaigrette dressing

• 1/2 teaspoon orange zest
• 1/2 cup (124 grams) fresh orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

For the kale salad

• 8 packed cups (200 grams) chopped kale, stems removed
• 2 cups (140 grams) shredded purple cabbage
• 2 medium (308 grams) oranges, peeled and cut into segments
• 1/4 cup (30 grams) toasted walnuts
• 1/4 cup (38 grams) crumbled feta cheese
• 1/3 cup (58 grams) pomegranate seeds (optional)

Directions

Prepare the orange vinaigrette by whisking together orange zest, orange juice, red wine vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing and can be prepared ahead of time.)

In a large salad bowl, add the kale and dress with all of the vinaigrette. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Add the  cabbage, oranges, walnuts and pomegranate seeds and toss to combine. Top with feta and serve immediately.

Serves: 4 |  Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese

Nutrition (per serving): Calories: 228; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 5g; Cholesterol: 8mg; Sodium: 220mg; Carbohydrate: 21g; Dietary Fiber: 6g; Sugar: 13g; Protein: 6g

Nutrition Bonus: Potassium: 534mg; Iron: 9%; Vitamin A: 18%; Vitamin C: 196%; Calcium: 25%

Originally published February 24, 2016; Updated September 2025

The post Citrus Kale Salad appeared first on MyFitnessPal Blog.

This isn’t your average stew. Tomatillos, hominy, and tender pork come together in a bold, herb-forward broth that’s hearty yet fresh!

The post Lean Pork and Hominy Verde Stew appeared first on MyFitnessPal Blog.

The secret to creating a tender kale salad out of those sturdy, tough leaves is literally at your fingertips! Get up close and personal by using your hands to “massage” the leaves until they darken. Our zesty citrus kale salad uses sweet orange juice and a touch of vinegar to brighten the kale and relax it even further. For a complete meal, enjoy the salad with a serving of fish or chicken.

 Active time: 20 minutes | Total time: 20 minutes

Citrus Kale Salad

Ingredients

For the orange vinaigrette dressing

• 1/2 teaspoon orange zest
• 1/2 cup (124 grams) fresh orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

For the kale salad

• 8 packed cups (200 grams) chopped kale, stems removed
• 2 cups (140 grams) shredded purple cabbage
• 2 medium (308 grams) oranges, peeled and cut into segments
• 1/4 cup (30 grams) toasted walnuts
• 1/4 cup (38 grams) crumbled feta cheese
• 1/3 cup (58 grams) pomegranate seeds (optional)

Directions

Prepare the orange vinaigrette by whisking together orange zest, orange juice, red wine vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing and can be prepared ahead of time.)

In a large salad bowl, add the kale and dress with all of the vinaigrette. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Add the  cabbage, oranges, walnuts and pomegranate seeds and toss to combine. Top with feta and serve immediately.

Serves: 4 |  Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese

Nutrition (per serving): Calories: 228; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 5g; Cholesterol: 8mg; Sodium: 220mg; Carbohydrate: 21g; Dietary Fiber: 6g; Sugar: 13g; Protein: 6g

Nutrition Bonus: Potassium: 534mg; Iron: 9%; Vitamin A: 18%; Vitamin C: 196%; Calcium: 25%

Originally published February 24, 2016; Updated September 2025

The post Citrus Kale Salad appeared first on MyFitnessPal Blog.

Apple and fennel is a classic flavor pairing with pork. Together they are bright, crunchy, fresh and have just the right amount of sweetness.

The post Pork Chops With Apple-Fennel Slaw appeared first on MyFitnessPal Blog.

The secret to creating a tender kale salad out of those sturdy, tough leaves is literally at your fingertips! Get up close and personal by using your hands to “massage” the leaves until they darken. Our zesty citrus kale salad uses sweet orange juice and a touch of vinegar to brighten the kale and relax it even further. For a complete meal, enjoy the salad with a serving of fish or chicken.

 Active time: 20 minutes | Total time: 20 minutes

Citrus Kale Salad

Ingredients

For the orange vinaigrette dressing

• 1/2 teaspoon orange zest
• 1/2 cup (124 grams) fresh orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

For the kale salad

• 8 packed cups (200 grams) chopped kale, stems removed
• 2 cups (140 grams) shredded purple cabbage
• 2 medium (308 grams) oranges, peeled and cut into segments
• 1/4 cup (30 grams) toasted walnuts
• 1/4 cup (38 grams) crumbled feta cheese
• 1/3 cup (58 grams) pomegranate seeds (optional)

Directions

Prepare the orange vinaigrette by whisking together orange zest, orange juice, red wine vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing and can be prepared ahead of time.)

In a large salad bowl, add the kale and dress with all of the vinaigrette. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Add the  cabbage, oranges, walnuts and pomegranate seeds and toss to combine. Top with feta and serve immediately.

Serves: 4 |  Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese

Nutrition (per serving): Calories: 228; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 5g; Cholesterol: 8mg; Sodium: 220mg; Carbohydrate: 21g; Dietary Fiber: 6g; Sugar: 13g; Protein: 6g

Nutrition Bonus: Potassium: 534mg; Iron: 9%; Vitamin A: 18%; Vitamin C: 196%; Calcium: 25%

Originally published February 24, 2016; Updated September 2025

The post Citrus Kale Salad appeared first on MyFitnessPal Blog.

Chili-rubbed pork tenderloin roasts alongside sweet potatoes, chickpeas, and kale that turns perfectly crunchy in the oven’s high heat.

The post Sheet Pan Pork Tenderloin with Roasted Sweet Potatoes and Crispy Kale appeared first on MyFitnessPal Blog.

The secret to creating a tender kale salad out of those sturdy, tough leaves is literally at your fingertips! Get up close and personal by using your hands to “massage” the leaves until they darken. Our zesty citrus kale salad uses sweet orange juice and a touch of vinegar to brighten the kale and relax it even further. For a complete meal, enjoy the salad with a serving of fish or chicken.

 Active time: 20 minutes | Total time: 20 minutes

Citrus Kale Salad

Ingredients

For the orange vinaigrette dressing

• 1/2 teaspoon orange zest
• 1/2 cup (124 grams) fresh orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

For the kale salad

• 8 packed cups (200 grams) chopped kale, stems removed
• 2 cups (140 grams) shredded purple cabbage
• 2 medium (308 grams) oranges, peeled and cut into segments
• 1/4 cup (30 grams) toasted walnuts
• 1/4 cup (38 grams) crumbled feta cheese
• 1/3 cup (58 grams) pomegranate seeds (optional)

Directions

Prepare the orange vinaigrette by whisking together orange zest, orange juice, red wine vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing and can be prepared ahead of time.)

In a large salad bowl, add the kale and dress with all of the vinaigrette. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Add the  cabbage, oranges, walnuts and pomegranate seeds and toss to combine. Top with feta and serve immediately.

Serves: 4 |  Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese

Nutrition (per serving): Calories: 228; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 5g; Cholesterol: 8mg; Sodium: 220mg; Carbohydrate: 21g; Dietary Fiber: 6g; Sugar: 13g; Protein: 6g

Nutrition Bonus: Potassium: 534mg; Iron: 9%; Vitamin A: 18%; Vitamin C: 196%; Calcium: 25%

Originally published February 24, 2016; Updated September 2025

The post Citrus Kale Salad appeared first on MyFitnessPal Blog.

Green beans with pork, a splash of rice wine, soy sauce, and sesame oil, this stir-fry delivers the bold flavors of your favorite takeout!

The post Blistered Green Bean and Pork Stir-Fry appeared first on MyFitnessPal Blog.

The secret to creating a tender kale salad out of those sturdy, tough leaves is literally at your fingertips! Get up close and personal by using your hands to “massage” the leaves until they darken. Our zesty citrus kale salad uses sweet orange juice and a touch of vinegar to brighten the kale and relax it even further. For a complete meal, enjoy the salad with a serving of fish or chicken.

 Active time: 20 minutes | Total time: 20 minutes

Citrus Kale Salad

Ingredients

For the orange vinaigrette dressing

• 1/2 teaspoon orange zest
• 1/2 cup (124 grams) fresh orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

For the kale salad

• 8 packed cups (200 grams) chopped kale, stems removed
• 2 cups (140 grams) shredded purple cabbage
• 2 medium (308 grams) oranges, peeled and cut into segments
• 1/4 cup (30 grams) toasted walnuts
• 1/4 cup (38 grams) crumbled feta cheese
• 1/3 cup (58 grams) pomegranate seeds (optional)

Directions

Prepare the orange vinaigrette by whisking together orange zest, orange juice, red wine vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing and can be prepared ahead of time.)

In a large salad bowl, add the kale and dress with all of the vinaigrette. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Add the  cabbage, oranges, walnuts and pomegranate seeds and toss to combine. Top with feta and serve immediately.

Serves: 4 |  Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese

Nutrition (per serving): Calories: 228; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 5g; Cholesterol: 8mg; Sodium: 220mg; Carbohydrate: 21g; Dietary Fiber: 6g; Sugar: 13g; Protein: 6g

Nutrition Bonus: Potassium: 534mg; Iron: 9%; Vitamin A: 18%; Vitamin C: 196%; Calcium: 25%

Originally published February 24, 2016; Updated September 2025

The post Citrus Kale Salad appeared first on MyFitnessPal Blog.

This quick, mildly spicy Cajun-inspired shrimp dish swaps traditional corn grits for grated cauliflower for a lighter take on the classic.

The post Shrimp and Cauliflower “Grits” appeared first on MyFitnessPal Blog.

The secret to creating a tender kale salad out of those sturdy, tough leaves is literally at your fingertips! Get up close and personal by using your hands to “massage” the leaves until they darken. Our zesty citrus kale salad uses sweet orange juice and a touch of vinegar to brighten the kale and relax it even further. For a complete meal, enjoy the salad with a serving of fish or chicken.

 Active time: 20 minutes | Total time: 20 minutes

Citrus Kale Salad

Ingredients

For the orange vinaigrette dressing

• 1/2 teaspoon orange zest
• 1/2 cup (124 grams) fresh orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

For the kale salad

• 8 packed cups (200 grams) chopped kale, stems removed
• 2 cups (140 grams) shredded purple cabbage
• 2 medium (308 grams) oranges, peeled and cut into segments
• 1/4 cup (30 grams) toasted walnuts
• 1/4 cup (38 grams) crumbled feta cheese
• 1/3 cup (58 grams) pomegranate seeds (optional)

Directions

Prepare the orange vinaigrette by whisking together orange zest, orange juice, red wine vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing and can be prepared ahead of time.)

In a large salad bowl, add the kale and dress with all of the vinaigrette. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Add the  cabbage, oranges, walnuts and pomegranate seeds and toss to combine. Top with feta and serve immediately.

Serves: 4 |  Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese

Nutrition (per serving): Calories: 228; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 5g; Cholesterol: 8mg; Sodium: 220mg; Carbohydrate: 21g; Dietary Fiber: 6g; Sugar: 13g; Protein: 6g

Nutrition Bonus: Potassium: 534mg; Iron: 9%; Vitamin A: 18%; Vitamin C: 196%; Calcium: 25%

Originally published February 24, 2016; Updated September 2025

The post Citrus Kale Salad appeared first on MyFitnessPal Blog.

Packed with leeks, baby potatoes, green peas, and baby carrots, this fish chowder is a fresh, satisfying option for anytime of year.

The post Fish Chowder with Potatoes and Leeks appeared first on MyFitnessPal Blog.

The secret to creating a tender kale salad out of those sturdy, tough leaves is literally at your fingertips! Get up close and personal by using your hands to “massage” the leaves until they darken. Our zesty citrus kale salad uses sweet orange juice and a touch of vinegar to brighten the kale and relax it even further. For a complete meal, enjoy the salad with a serving of fish or chicken.

 Active time: 20 minutes | Total time: 20 minutes

Citrus Kale Salad

Ingredients

For the orange vinaigrette dressing

• 1/2 teaspoon orange zest
• 1/2 cup (124 grams) fresh orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

For the kale salad

• 8 packed cups (200 grams) chopped kale, stems removed
• 2 cups (140 grams) shredded purple cabbage
• 2 medium (308 grams) oranges, peeled and cut into segments
• 1/4 cup (30 grams) toasted walnuts
• 1/4 cup (38 grams) crumbled feta cheese
• 1/3 cup (58 grams) pomegranate seeds (optional)

Directions

Prepare the orange vinaigrette by whisking together orange zest, orange juice, red wine vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing and can be prepared ahead of time.)

In a large salad bowl, add the kale and dress with all of the vinaigrette. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Add the  cabbage, oranges, walnuts and pomegranate seeds and toss to combine. Top with feta and serve immediately.

Serves: 4 |  Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese

Nutrition (per serving): Calories: 228; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 5g; Cholesterol: 8mg; Sodium: 220mg; Carbohydrate: 21g; Dietary Fiber: 6g; Sugar: 13g; Protein: 6g

Nutrition Bonus: Potassium: 534mg; Iron: 9%; Vitamin A: 18%; Vitamin C: 196%; Calcium: 25%

Originally published February 24, 2016; Updated September 2025

The post Citrus Kale Salad appeared first on MyFitnessPal Blog.

These 20 meat dinner ideas under 400 calories are easy, flavorful, and satisfying.

The post 20 Meat Dinner Ideas Under 400 Calories appeared first on MyFitnessPal Blog.

The secret to creating a tender kale salad out of those sturdy, tough leaves is literally at your fingertips! Get up close and personal by using your hands to “massage” the leaves until they darken. Our zesty citrus kale salad uses sweet orange juice and a touch of vinegar to brighten the kale and relax it even further. For a complete meal, enjoy the salad with a serving of fish or chicken.

 Active time: 20 minutes | Total time: 20 minutes

Citrus Kale Salad

Ingredients

For the orange vinaigrette dressing

• 1/2 teaspoon orange zest
• 1/2 cup (124 grams) fresh orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

For the kale salad

• 8 packed cups (200 grams) chopped kale, stems removed
• 2 cups (140 grams) shredded purple cabbage
• 2 medium (308 grams) oranges, peeled and cut into segments
• 1/4 cup (30 grams) toasted walnuts
• 1/4 cup (38 grams) crumbled feta cheese
• 1/3 cup (58 grams) pomegranate seeds (optional)

Directions

Prepare the orange vinaigrette by whisking together orange zest, orange juice, red wine vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing and can be prepared ahead of time.)

In a large salad bowl, add the kale and dress with all of the vinaigrette. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Add the  cabbage, oranges, walnuts and pomegranate seeds and toss to combine. Top with feta and serve immediately.

Serves: 4 |  Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese

Nutrition (per serving): Calories: 228; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 5g; Cholesterol: 8mg; Sodium: 220mg; Carbohydrate: 21g; Dietary Fiber: 6g; Sugar: 13g; Protein: 6g

Nutrition Bonus: Potassium: 534mg; Iron: 9%; Vitamin A: 18%; Vitamin C: 196%; Calcium: 25%

Originally published February 24, 2016; Updated September 2025

The post Citrus Kale Salad appeared first on MyFitnessPal Blog.

This Egg Salad Provencal isn’t loaded with mayonnaise thanks to the borrowed flavors of a classic Provencal salad.

The post Egg Salad Provencal in Lettuce Wraps appeared first on MyFitnessPal Blog.

The secret to creating a tender kale salad out of those sturdy, tough leaves is literally at your fingertips! Get up close and personal by using your hands to “massage” the leaves until they darken. Our zesty citrus kale salad uses sweet orange juice and a touch of vinegar to brighten the kale and relax it even further. For a complete meal, enjoy the salad with a serving of fish or chicken.

 Active time: 20 minutes | Total time: 20 minutes

Citrus Kale Salad

Ingredients

For the orange vinaigrette dressing

• 1/2 teaspoon orange zest
• 1/2 cup (124 grams) fresh orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

For the kale salad

• 8 packed cups (200 grams) chopped kale, stems removed
• 2 cups (140 grams) shredded purple cabbage
• 2 medium (308 grams) oranges, peeled and cut into segments
• 1/4 cup (30 grams) toasted walnuts
• 1/4 cup (38 grams) crumbled feta cheese
• 1/3 cup (58 grams) pomegranate seeds (optional)

Directions

Prepare the orange vinaigrette by whisking together orange zest, orange juice, red wine vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing and can be prepared ahead of time.)

In a large salad bowl, add the kale and dress with all of the vinaigrette. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Add the  cabbage, oranges, walnuts and pomegranate seeds and toss to combine. Top with feta and serve immediately.

Serves: 4 |  Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese

Nutrition (per serving): Calories: 228; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 5g; Cholesterol: 8mg; Sodium: 220mg; Carbohydrate: 21g; Dietary Fiber: 6g; Sugar: 13g; Protein: 6g

Nutrition Bonus: Potassium: 534mg; Iron: 9%; Vitamin A: 18%; Vitamin C: 196%; Calcium: 25%

Originally published February 24, 2016; Updated September 2025

The post Citrus Kale Salad appeared first on MyFitnessPal Blog.

This zesty citrus kale salad is rich in nutrients and flavor thanks to the oranges, pomegranates and toasted walnuts.

The post Citrus Kale Salad appeared first on MyFitnessPal Blog.

The secret to creating a tender kale salad out of those sturdy, tough leaves is literally at your fingertips! Get up close and personal by using your hands to “massage” the leaves until they darken. Our zesty citrus kale salad uses sweet orange juice and a touch of vinegar to brighten the kale and relax it even further. For a complete meal, enjoy the salad with a serving of fish or chicken.

 Active time: 20 minutes | Total time: 20 minutes

Citrus Kale Salad

Ingredients

For the orange vinaigrette dressing

• 1/2 teaspoon orange zest
• 1/2 cup (124 grams) fresh orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper

For the kale salad

• 8 packed cups (200 grams) chopped kale, stems removed
• 2 cups (140 grams) shredded purple cabbage
• 2 medium (308 grams) oranges, peeled and cut into segments
• 1/4 cup (30 grams) toasted walnuts
• 1/4 cup (38 grams) crumbled feta cheese
• 1/3 cup (58 grams) pomegranate seeds (optional)

Directions

Prepare the orange vinaigrette by whisking together orange zest, orange juice, red wine vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing and can be prepared ahead of time.)

In a large salad bowl, add the kale and dress with all of the vinaigrette. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Add the  cabbage, oranges, walnuts and pomegranate seeds and toss to combine. Top with feta and serve immediately.

Serves: 4 |  Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese

Nutrition (per serving): Calories: 228; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 5g; Cholesterol: 8mg; Sodium: 220mg; Carbohydrate: 21g; Dietary Fiber: 6g; Sugar: 13g; Protein: 6g

Nutrition Bonus: Potassium: 534mg; Iron: 9%; Vitamin A: 18%; Vitamin C: 196%; Calcium: 25%

Originally published February 24, 2016; Updated September 2025

The post Citrus Kale Salad appeared first on MyFitnessPal Blog.