Photo: Anna Pelzer
Kale Salad with Pine Nuts, Currants and Parmesan
10 ingredients
openrecipes
Here, kale is treated similarly to cabbage in a slaw—it’s marinated to create a tender and flavorful salad.
Estimated Nutrition (whole recipe, rough)
562
Calories
16g
Protein
41g
Fat
41g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. dried currants
- 7 Tbs. white balsamic vinegar
- 1 Tbs. unseasoned rice vinegar
- 1 Tbs. honey
- 1 Tbs. extra-virgin olive oil
- 1 tsp. kosher salt, plus more, to taste
- 2 bunches Tuscan kale, about 1 lb. total, center ribs and stems removed, leaves thinly sliced crosswise
- 2 Tbs. pine nuts, lightly toasted
- Freshly ground pepper, to taste
- Shaved Parmesan cheese for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes