Baby Kale-Sun Dried Tomato-Pine Nut Salad
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
- Whisk lemon juice, red wine vinegar, Dijon mustard, garlic, salt and pepper in a bowl or measuring cup.
- Add oil in a slow stream, whisking until emulsified (well blended).
- 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.
* Double or triple the recipe as needed.
