• 20minutes
  • 183calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B6, C
MineralsCopper, Natrium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 tablespoon fresh lemon juice

  3. 2 teaspoons maple syrup

  4. 1 teaspoon Dijon mustard

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon crushed red pepper flakes

  7. 1/4 teaspoon fresh ground black pepper

  8. 8 ounces kale

  9. 1/4 cup golden raisin

  10. 1/4 cup toasted pine nuts

Instructions Jump to Ingredients ↑

  1. Dressing: Whisk together the oil, lemon juice, syrup, mustard, red pepper, salt and black pepper (this can be done in the bowl the salad will be served in).

  2. Salad: Rinse and dry kale in a salad spinner or kitchen towel. Remove and discard the tough stems from the kale. I fold the leaves in half and slice along the stem to seperate them from the leaf. Cut the leaves crosswise into 1/2 inch wide strips.

  3. Assembly: Pour the dressing into a serving bowl and whisk well. Add the kale and toss to coat the leaves thouroughly with dressing. Garnish with rasins and nuts.


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