2 Sep 2014 by Jen L | | 1 EmailTweet 11 Full-screen Kale Salad with Pine Nuts – Hcg Diet Phase 1,3,4 Recipe 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 close full screen 00:00 1 Review Justin Scheetz September 13, 2014 Great recipe! Cancel replyYour review ...All fields are required to submit a review.Your name ... Your email ... This site uses Akismet to reduce spam. Learn how your comment data is processed.