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HONEY KALE, CURRANT AND ALMOND SALAD Recipe

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This recipe for HONEY KALE, CURRANT AND ALMOND SALAD is from The Plendl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 C thinly thinly sliced (chiffonade)* fresh Kale
1/4 C slivered almonds
1/4 C dried currants (I have used cranberries)
2 T grated Asiago cheese
1 T balsamic vinegar
1 T olive oil
1 T honey mustard
1-1/2 tsp honey
3/4 tsp coarsely ground pepper
1/2 tsp sea salt
Directions:
Directions:
Place kale, slivered almonds and dried currants in a large bowl. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
*Chiffonade is a cutting technique that you use to cut up any flat leafy food. It works great on things that you are going to eat fresh, like basil and lettuce and helps you cut uniform, curly, strips of food quickly and elegantly.

 

 

 

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