Kale Salad with Cranberries
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup dried cranberries* | * or other dried fruit: blueberries, currants, cherries etc. |
| 2/3 cup white balsamic vinegar | Divided |
| 3 tablespoons unseasoned rice vinegar | |
| 3 tablespoon honey | |
| 3 tablespoon extra-virgin olive oil | |
| 1 teaspoons Dijon mustard | |
| 1/2 teaspoon salt | |
| 8 cups kale | Washed, trimmed and torn into bite size pieces |
| ¼ cup pine nuts, unsalted | Lightly toasted |
| ¼ cup Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Place currants or cranberries in small bowl; add 5 tablespoons white balsamic vinegar. Let soak 20 minutes. Drain. | |
| 2 | Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, dried fruit, and pine nuts; toss to coat. | |
| 3 | Let marinate 20 minutes at room temperature, tossing occasionally. | |
| 4 | Season to taste with salt and pepper. | |
| 5 | Sprinkle cheese over salad and serve. |
Posted in Green Leafy Salad Recipes, Salad with Lettuce
