How To Make Kale Salad with Balsamic Dressing
Toss an easy healthy dish with this kale salad. It comes with the added crunch of pine nuts and dried cranberries in a simple balsamic dressing.
Serves:
Ingredients
- ¼cupdried sweetened cranberries,or whole golden raisins or currants, chopped
- ⅓cuppine nuts,or slivered almonds
- 1lbfresh Lacinato kale,(also called Tuscan kale or dinosaur kale), about 2 to 3 bunches, rinsed and patted dry
- ¼cupbalsamic vinegar
- 3tbspolive oil
- 1tbspseasoned rice vinegar
- 1tbsphoney
- 1tspsalt
- ½tsppepper
- ¼cupgrated Parmesan cheese,packed
Instructions
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Heat a small skillet on medium-high heat. Spread the pine nuts in an even layer on the bottom of the pan.
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Cook, stirring occasionally until lightly browned. Then remove to a bowl to allow to cool.
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Use a sharp knife to cut out the tough midrib of each kale leaf and discard or compost. Slice the leaves crosswise into thin, ¼ inch wide slices.
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Work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then, using a sharp knife, work from one end of the “cigar” to the other, slicing a ¼ inch off from the end.
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Place the kale slices into a large bowl.
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In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
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About 30 minutes to 1 hour before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit.
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Right before serving, stir in the grated Parmesan cheese.
Nutrition
- Calories: 146.03kcal
- Fat: 10.65g
- Saturated Fat: 1.79g
- Monounsaturated Fat: 5.13g
- Polyunsaturated Fat: 2.67g
- Carbohydrates: 9.92g
- Fiber: 2.46g
- Sugar: 5.01g
- Protein: 4.94g
- Cholesterol: 3.16mg
- Sodium: 204.89mg
- Calcium: 144.61mg
- Potassium: 333.30mg
- Iron: 1.31mg
- Vitamin A: 293.32µg
- Vitamin C: 68.55mg
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