Kale Salad with Hazelnut Balsamic Vinaigrette
Ingredients
- 4 cups chopped kale 1 L
- 2 Tbsp chopped, toasted hazelnuts 30 mL
- 2 Tbsp dried cranberries 30 mL
- 2 Tbsp blue cheese crumbles 30 mL
- 1/4 cup flat leaf parsley, whole leaf 60 mL
- Hazelnut-Balsamic Vinaigrette
- 1/3 cup balsamic vinegar 75 mL
- 1 Tbsp water 15 mL
- 2 tsp Dijon mustard 10 mL
- 1/2 tsp salt 2 mL
- 1 shallot, minced
- 1 clove garlic, minced
- 1 Tbsp fresh chopped thyme 15 mL
- 1/2 tsp black pepper 2 mL
- 1/4 cup crushed, toasted hazelnuts 60 mL
- 1/2 cup canola oil 125 mL
Instructions
- 1. In large bowl combine, kale, hazelnuts, cranberries, blue cheese and parsley. Set aside.
- 2. To prepare 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.
- 3. Add vinaigrette to kale salad, toss and serve.
Yield
4 servings
serving size
Just over 1 cup (250 mL) salad
nutritional analysis
Per Serving
| Calories | 410 |
| Total Fat | 36 g |
| Saturated Fat | 3.5 g |
| Cholesterol | 5 mg |
| Carbohydrates | 19 g |
| Fiber | 3 g |
| Sugars | 7 g |
| Protein | 6 g |
| Sodium | 450 mg |
| Potassium | 435 mg |
