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KALE SALAD WITH RED PEPPER & TOASTED PINE NUTS
Kale is a nutritional superstar in vegetable kingdom. It is delicious cooked in soups, casseroles and side dishes, but it is also tasty raw. Baby kale is tender and delicious. Sweet balsamic vinegar, raisins and red bell pepper balance the pungency of kale in this hearty salad. Kale stands up to a vinaigrette dressing better than lettuce, so this salad is a good choice for a buffet or potluck.
1/3 cup pine nuts or sliced almonds
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1 medium shallot, finely chopped (3 tablespoons)
¼ teaspoon salt or to taste
Freshly ground pepper to taste
1/2 cup raisins or chopped pitted dates
6 cups baby kale, washed and dried, stems removed
1 medium red bell pepper, cut into 2-inch-long slivers (1 cup)
1. Toast pine nuts in small dry skillet over medium-low heat, stirring almost constantly, until light golden and fragrant, 3 to 6 minutes. Transfer to a small bowl and let cool. If using almonds, place in microwave-safe bowl and microwave at High power 1 to 2 minutes, or until fragrant and lightly toasted.
2. Place vinegar, oil, shallot, salt and pepper in jar with a tight-fitting lid or medium bowl. Cover tightly and shake or whisk to blend. Stir in raisins (or dates).
3. Place kale and red pepper in large bowl. Drizzle with balsamic dressing; toss to coat well. Divide salad amongst 6 plates and sprinkle with pine nuts.
Yield: 6 (1 1/3-cup) servings.
Per serving: Calories: 190. Total fat: 12 grams. Saturated fat: 1.5 grams. Cholesterol: 0 milligrams. Sodium: 120 milligrams. Carbohydrates: 17 grams: Fiber: 2 grams. Protein: 3 grams.
Recipe by Patsy Jamieson
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