Raw Kale Salad with Balsamic

Ingredients

• Pine nuts

  Nuts, dried

  ⅓ cup or 45g

• Salt

  Table

  1 tsp or 6g

• Rice wine vinegar

  1 tbsp or 15g

• Balsamic vinegar

  ¼ cup or 64g

• Honey

  1 tbsp or 21g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Cranberries

  Sweetened, dried

  ¼ cup or 30g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Kale

  Raw

  4 cup, chopped or 268g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Heat a small skillet over medium-high heat. Spread the pine nuts in an even layer and cook, stirring occasionally, until lightly browned. Remove to a bowl to cool. Be cautious as nuts can burn quickly.
2. Remove the tough midrib from each kale leaf and discard. Slice the leaves crosswise into thin, 1/4-inch wide slices. Stack and roll the leaves into a cigar shape for easier slicing. 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. Toss the kale with the toasted pine nuts, dried cranberries, and dressing 30 minutes to an hour before serving. Stir in the grated Parmesan cheese right before serving.

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