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Kale Salad with Hazelnut-Balsamic Vinaigrette
Source: By Josh Henderson, Skillet Street Food, Seattle, Category:
Salad, Lunch & Snack
This refreshing salad is packed with flavor and nutrition. Nutrient-dense kale has potential antioxidant and anti-inflammatory properties while canola oil is a good source of omega-3 fat and vitamin E.
Instructions:
- 4 cups chopped kale 1 L
2 Tbsp chopped, toasted hazelnuts 30 mL
- 2 Tbsp dried cranberries 30 mL
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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
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1 shallot, minced
- 1 clove garlic, minced
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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:
- In large bowl combine, kale, hazelnuts, cranberries, blue cheese and parsley. Set aside.
- 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.
- Add vinaigrette to kale salad, toss and serve.
Yield: 4 servings. Serving Size: Just over 1 cup (250 mL) salad.
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| Per Serving |
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| Calories |
410 |
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| Total Fat |
36 |
g |
| Saturated Fat |
3.5 |
g |
| Cholesterol |
5 |
mg |
| Sodium |
450 |
mg |
| Potassium |
435 |
g |
| Carbohydrates |
19 |
g |
| Fiber |
3 |
g |
| Sugars |
7 |
g |
| Protein |
6 |
g |
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