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
0 Out of 5 from
0 reviews
You can add this Kale Salad w/ Kidney Beans, Berries, Walnuts, Parm recipe to your own private DesktopCookbook.