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
calcium 18 iron 12 vit A 64 vit C 145