Kale Salad with Pinenuts, Currants and Parmesan

Kale Salad with Pinenuts, Currants and Parmesan
You can never have too many main course recipes, so give Kale Salad with Pinenuts, Currants and Parmesan a try. This recipe serves 8. One serving contains 209 calories, 14g of protein, and 12g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and primal diet. A mixture of parmesan cheese shavings, olive oil, unseasoned rice vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.

Instructions

1
Place currants in small bowl; add 5tablespoons white balsamic vinegar.
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White Balsamic VinegarWhite Balsamic Vinegar
CurrantsCurrants
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BowlBowl
2
Letsoak overnight.
3
Drain currants.
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CurrantsCurrants
4
Whisk remaining 2 tablespoons whitebalsamic vinegar, rice vinegar, honey, oil,and salt in large bowl.
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Rice VinegarRice Vinegar
VinegarVinegar
HoneyHoney
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
5
Add kale, currants,and pine nuts; toss to coat.
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Pine NutsPine Nuts
CurrantsCurrants
KaleKale
6
Let marinate20 minutes at room temperature, tossingoccasionally. Season to taste with salt andpepper.
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SaltSalt
7
Sprinkle cheese shavings oversalad and serve.
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CheeseCheese

Equipment

DifficultyHard
Ready In45 m.
Servings8
Health Score46
Dish TypesSalad
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