Best Kale Salad
2015-12-22 06:46:00
Serves 6
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Champagne Vinaigrette
- Makes 1 cup
- 1 Tble Dijon mustard
- 1 teas. whole grain mustard
- 1/3 cup Champagne vinegar
- 1 Tble rice wine vinegar
- 1 teas. honey
- 3/4 cup extra virgin olive oil
- Sea salt & freshly ground black pepper to taste
Salad
- 1 bunch flat kale, stems removed, shredded as thinly as possible, about 4 cups
- 2 cups cooked quinoa (use 1 part quinoa to 1 part water)
- 1/2 cup freshly shaved or grated Parmesan cheese or vegan Parmesan cheese
- 1/4 cup toasted pine nuts
- 1/2 cup dried cranberries
Prepare the Vinaigrette
- In a small bowl or blender, combine the the mustards, vinegars and honey.
- Stream in the oil until emulsified.
- Season with salt & pepper.
For the salad
- In a large salad bowl, toss the kale, quinoa, cheese, pine nuts and cranberries. Pour in about 1/2 cup of the Vinaigrette, and using your fingers, coat the salad entirely.
- Season with salt & pepper, adding more dressing as desired.
Notes
- Can be made a few hours before serving.
Adapted from Porta Via Restaurant
Adapted from Porta Via Restaurant
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