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Kale Salad with Pinenuts, Currants and Parmesan

 
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In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

Yield

8

servings

Prep

10

hrs

Cook

0

min

Ready

8

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 tablespoons currants
dried
7 tablespoons balsamic vinegar
white, divided
1 tablespoon rice vinegar
unseasoned
1 tablespoon honey
1 tablespoon olive oil, extra-virgin
1 teaspoon salt
2 bunches kale
Tuscan, center ribs and stems removed, leaves thinly sliced crosswise
*
2 tablespoons pine nuts
lightly toasted
Parmesan cheese
shavings
*

Directions

Place currants in small bowl; add 5 tablespoons white balsamic vinegar.

Let soak overnight.

Drain currants.

Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl.

Add kale, currants, and pine nuts; toss to coat.

Let marinate 20 minutes at room temperature, tossing occasionally.

Season to taste with salt and pepper.

Sprinkle cheese shavings over salad and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 5748% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 305mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 52% Vitamin C 39%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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