Kale, Pine Nuts, Parmesian Salad

Name: Kale, Pine Nuts, Parmesian Salad
Yield: 4 servings
Ingredients: 2 Tbsp Dried Currants; 7 Tbsp White Balsamic Vinegar, divided; 1 Tbsp Unseasoned Rice Vinegar; 1 Tbsp Honey; 1 Tbsp Olive Oil; 1 Tsp Salt; 2 Bunches Tuscan Kale (about 1 lb), center ribs and stems removed, leaves thinly sliced crosswise; 2 Tbsp Pine Nuts, lightly toasted

Vegetarian Dairy

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Ingredients

2 Tbsp Dried Currants
7 Tbsp White Balsamic Vinegar, divided ⓘ
1 Tbsp Unseasoned Rice Vinegar
1 Tbsp Honey ⓘ
1 Tbsp Olive Oil ⓘ
1 Tsp Salt ⓘ
2 Bunches Tuscan Kale (about 1 lb), center ribs and stems removed, leaves thinly sliced crosswise ⓘ
2 Tbsp Pine Nuts, lightly toasted ⓘ

Instructions

Place currants in a small bowl, add 5 tbsp balsamic vinegar, soak minimum of one hour (maximum overnight). Drain.
Whisk 2 tbsp balsamic vinegar, rice vinegar, honey, oil, and salt in a large bowl.
Add kale, currants, toss to coat.
Marinade 20 minutes, tossing occasionally at room temperature.
Season to taste. Salt & pepper. Add Parmesan.

Nutrition & Diet Analysis (per serving)

443 kcal 22% DV

Protein Fat Carbs

Macronutrients

Protein 15.6g 31% DV

Total Fat 28.1g 36% DV

Carbs 34.5g 13% DV

Fiber 0.1g

Sugar 20.9g 42% DV

Electrolytes

Sodium 9992.5mg 100% DV

Potassium 337mg 7% DV

Cholesterol 19.5mg 7% DV

Vitamins & Minerals

Vitamin A 13mcg 1% DV

Vitamin C 45.4mg 50% DV

Calcium 222.8mg 17% DV

Iron 2.5mg 14% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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