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
Place currants in small bowl; add 5tablespoons white balsamic vinegar.
Whisk remaining 2 tablespoons whitebalsamic vinegar, rice vinegar, honey, oil,and salt in large bowl.
Add kale, currants,and pine nuts; toss to coat.
Let marinate20 minutes at room temperature, tossingoccasionally. Season to taste with salt andpepper.
Sprinkle cheese shavings oversalad and serve.