Kale Salad with Pine Nuts – Hcg Diet Phase 1,3,4 Recipe

Name: Kale Salad with Pine Nuts - Hcg Diet Phase 1,3,4 Recipe
Prep time: 10 min
Total time: 20 min
Yield: 2 Servings
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

By Jenya PHASE 1 RECIPES (P1), PHASE 3 RECIPES (P3), PHASE 4 RECIPES (P4) Phase 1 Salad Recipes, Phase 3 Salad Recipes, Phase 4 Salad Recipes Tossing

September 2, 2014

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.

Prep: 10 mins
Cook: 10 mins
Yields: 2 Servings

Directions

1Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.

2Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl.

3Add kale, currants, and pine nuts; toss to coat.

4Let marinate 20 minutes at room temperature, tossing occasionally.

5Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

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

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1 Review

Justin Scheetz

September 13, 2014

Great recipe!

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