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Kale Salad w/ Kidney Beans, Berries, Walnuts, Parm Recipe

   
 

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     Kale Salad w/ Kidney Beans, Berries, Walnuts, Parm

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   4
Preptime   20 min.

Ingredients
6 c curly kale, rinsed, destemmed and chopped
6 radishes, quartered and sliced
1 (15 oz.) cans kidney beans, rinsed and drained
1 c snap peas, chopped to 1/2 inch pieces
1 bell orange or yellow bell pepper, seeded and chopped to 1/2 inch pieces
1 c cherry or santa tomatoes, halved
2/3 c shaved parmesan
1 c toasted walnuts/pecans
1 c blueberries
 
1/2 c dried fruit of choice
juice of 1 lemon plus zest
2T champagne or rice vinegar
2T olive oil
1T dijon mustard
2T honey or agave syrup
1 tsp. ground ginger
2 tsp. salt
1 tsp. pepper

Instructions
In large bowl, combine kale, radishes, snap peas, beans, blueberries, bell pepper, tomatoes, dried fruit, and shaved parmesan.
In small container with tight fitting lid, combine lemon juice, lemon zest, vinegar, honey, olive oil, dijon mustard, ground ginger, salt and pepper and shake to emulsify and form vinaigrette.
Dress salad and toss evenly to distribute. Sprinkle with toasted walnuts/pecans.


Originally Submitted
2/6/2014





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