Raw Kale Salad
- Minutes to Prepare:
- 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
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.
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.
Nutritional Info 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
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