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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 143.5
  • Total Fat: 9.8 g
  • Cholesterol: 5.5 mg
  • Sodium: 444.3 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.1 g

View full nutritional breakdown of Raw Kale Salad calories by ingredient
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Raw Kale Salad

Submitted by: LADASTIC

Introduction

Balsamic Vinegar, Cranberries, and Almonds Balsamic Vinegar, Cranberries, and Almonds
Number of Servings: 7

Ingredients


    1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
    1/3 cup slivered almonds
    1 pound fresh Kale
    1/4 cup balsamic vinegar
    3 Tbsp olive oil
    1 Tbsp seasoned rice vinegar
    1 Tbsp honey
    1 teaspoon salt
    1/2 teaspoon pepper
    1/4 cup crumbled feta cheese

Tips

Use toasted pine nuts instead of almonds. Use parm instead of feta.


Directions

Use a sharp knife to cut out the tough midrib of each kale leaf, and discard or compost. Slice the leaves crosswise into thin, 1/4 inch wide, slices. The easiest way to do this is to 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 1/4 inch off from the end. Place the kale slices into a large bowl.

3 In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper. A half hour to an 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. Right before serving, stir in the feta cheese.

Serving Size: 6-8 servings

Number of Servings: 7

Recipe submitted by SparkPeople user LADASTIC.






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