Sweet and Sour Pine Nutty Kale Salad with Balsamic Vinegar Currants
Ingredients
- one 10 ounces Bag of clean chopped kale (I buy mine at Trader's Joe and prefer the regular not the baby kind) further torn into smaller pieces (with your clean hands) and making sure any remaining center ribs and stems are removed.
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Rice Vinegar, Seasoned or Unseasoned
- 1 tablespoon Honey
- 2 tablespoons Dried currants (or dried cranberries, chopped)
- 1/3 cup Pine Nuts, lightly toasted
- 1/3 cup Edam cheese (or cheese of your choice like Parmesan), cut into tiny pieces
- 1/2 teaspoon Table Salt
- Black Pepper to taste
Instructions
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