Baby Kale-Sun Dried Tomato-Pine Nut Salad
Author: Nicole
Ingredients
Salad
  • 5 ounces baby kale
  • 3 ounces sun dried tomatoes, chopped
  • 3 ounces Parmesan cheese, cut into small cubes
  • 3 ounces pine nuts, toasted
Dressing
  • 1-1/2 tablespoons lemon juice
  • 1-1/2 teaspoons red wine vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • 6 tablespoons extra virgin olive oil
Instructions
  1. Whisk lemon juice, red wine vinegar, Dijon mustard, garlic, salt and pepper in a bowl or measuring cup.
  2. Add oil in a slow stream, whisking until emulsified (well blended).
  3. Mix baby kale, sun dried tomatoes, Parmesan cheese and pine nuts in a bowl. Toss with enough dressing to coat.
Notes
* It’s likely you’ll have some extra dressing – it keeps for a few months in the refrigerator.
* Double or triple the recipe as needed.
Recipe by Riegl Palate at https://www.rieglpalate.com/baby-kale-sun-dried-tomato-pine-nut-salad/