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    You are in: Home / Recipes / Kale Salad With Pine Nuts, Currants & Parmesan Recipe
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    Kale Salad With Pine Nuts, Currants & Parmesan

    Average Rating:

    2 Total Reviews

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    • on April 27, 2009

      This was surprisingly good!. the secret is the macerating and very narrow slicing of the kale. Could not find the Tuscan kale but the ordinary curly worked fine.Loaded with antioxidants!

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    • on November 23, 2012

      This recipe, which was originally published by Dan Barber in Bon Appetit (February 2009), was made by my niece for Thanksgiving yesterday. We were a little low on kale and had to augment it with some Swiss chard from the garden, and it was very good. It can sit at room temperature for quite awhile while other items are being prepared, the wait allows it to fully macerate. We had it with a free-range turkey, a veggie-loaded stuffing, cranberry-port jelly, Roasted Butternut Squash, Red Grapes and Sage, and a frozen pumpkin mousse pie. A memorable meal.

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    Nutritional Facts for Kale Salad With Pine Nuts, Currants & Parmesan

    Serving Size: 1 (60 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 68.4
     
    Calories from Fat 31
    45%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 167.3 mg
    6%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 1.2 g
    4%
    Sugars 3.7 g
    14%
    Protein 2.0 g
    4%

    The following items or measurements are not included:

    white balsamic vinegar

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