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Wednesday, June 20, 2018

Mediterranean Kale Salad


Marinating the kale helps soften it while adding flavor. Use a vegetable peeler to shave the cheese for this colorful salad.

By Amanda Barnier and The Test Kitchen
Source: Canadian Living Magazine: July 2013
Prep time 10 minutes 
Total time 2 hours 15 minutes 
Portion size 8 to 10 

3 tbsp  extra-virgin olive oil 
2 tbsp balsamic vinegar 
1 tsp liquid honey 
2 cloves garlic, minced 
1/2 tsp pepper 
1 pinch salt 
10 cups (2.4 L) stemmed kale, thinly sliced 
2 cups (500 mL) cherry tomato cherry tomatoes, halved 
1 can (14 oz/398 mL) water-packed artichoke hearts, drained, rinsed and thinly sliced 
1 cup (250 mL) shaved Pecorino-Romano cheese or Parmesan cheese, (about 80 g)

In a large bowl, whisk together oil, vinegar, honey, garlic, pepper, and salt. Add kale, tomatoes and artichoke hearts; toss to coat. 

Cover and refrigerate, tossing occasionally, until kale begins to soften slightly, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Toss salad; sprinkle with cheese.
Nutritional Information Per each of 10 servings: about

cal 125 pro 6g total fat 7g sat.fat 2g    
carb 12g dietary fibre 3g sugar 4g chol 8mg    
sodium 213mg potassium 476mg  
% RDI:

calcium 18 iron 12 vit A 64 vit C 145    
folate 17  

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