Photo: Anna Pelzer
Kale Salad with Pinenuts, Currants and Parmesan
9 ingredients
Makes 6 to 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
556
Calories
16g
Protein
41g
Fat
39g
Carbs
What these numbers assume — 8 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 |
| 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 tablespoons dried currants
- 7 tablespoons white balsamic vinegar, divided
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon honey
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
- 2 tablespoons pine nuts, lightly toasted
- Parmesan cheese shavings
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes