Kale Salad with Hazelnut-Balsamic Vinaigrette
Recipe courtesy of CanolaInfo.org.
4 cups chopped kale
2 tablespoons chopped, toasted hazelnuts
2 tablespoons dried cranberries
2 tablespoons blue cheese crumbles
1/4 cup flat leaf parsley, whole leaf
1/3 cup balsamic vinegar
1 tablespoon water
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 shallot, minced
1 clove garlic, minced
1 tablespoon fresh chopped thyme
1/2 teaspoon ground black pepper
1/4 cup crushed, toasted hazelnuts
1/2 cup canola oil
- In large bowl combine, kale, hazelnuts, cranberries, blue cheese and parsley. Set aside.
- For Hazelnut-Balsamic Vinaigrette: In medium bowl, combine balsamic vinegar, water, Dijon mustard, salt, shallot, garlic, thyme, pepper and hazelnuts. Using immersion blender, combine ingredients and slowly add canola oil until emulsion forms.
- Add vinaigrette to kale salad, toss and serve.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 410; Total Fat: 36g; Saturated Fat: 3g; Cholesterol: 5mg; Total Carbs: 19g; Fiber: 3g; Protein: 6g; Sodium: 450mg.
Recipe and photograph courtesy of CanolaInfo.org.