Kale Salad with Hazelnut-Balsamic Vinaigrette
Courtesy of CanolaInfo 4 Servings • 15 Min. Prep Time| Ingredients |
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| 4 c. 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 c. flat leaf parsley, whole leaf (60 mL) |
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| Hazelnut-Balsamic Vinaigrette: |
| 1/3 c. 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 c. crushed, toasted hazelnuts (60 mL) |
| 1/2 c. canola oil (125 mL) |
Directions:
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.
* Recipe courtesy of CanolaInfo.
Nutrition:
Calories: 410; Total Fat: 36g; Saturated Fat: 3g; Cholesterol: 5mg; Total Carbs: 19g; Fiber: 3g; Protein: 6g; Sodium: 450mg;