Courtesy of CanolaInfo
4Servings•15 Min.Prep Time•n/aCook Time•
原料：
4 c. chopped kale (1 L)
2 Tbsp. chopped, toasted hazelnuts (30 mL)
2 Tbsp. dried cranberries (30 mL)
2 Tbsp. blue cheese crumbles (30 mL)
1/4 c. flat leaf parsley, whole leaf (60 mL)
-
Hazelnut-Balsamic Vinaigrette:
1/3 c. balsamic vinegar (75 mL)
1 Tbsp. water (15 mL)
2 tsp. Dijon mustard (10 mL)
1/2 tsp. salt (2 mL)
1 shallot, minced
1 clove garlic, minced
1 Tbsp. fresh chopped thyme (15 mL)
1/2 tsp. black pepper (2 mL)
1/4 c. crushed, toasted hazelnuts (60 mL)
1/2 c. canola oil (125 mL)
说明：
- In large bowl combine, kale, hazelnuts, cranberries, blue cheese and parsley. Set aside.
- To prepare Hazelnut-Balsamic Vinaigrette: In medium bowl, combine balsamic vinegar, water, Dijon mustard, salt, shallot, garlic, thyme, pepper and hazelnuts. Using immersion blender, combine ingredients and slowly add canola oil until emulsion forms.
- Add vinaigrette to kale salad, toss and serve.
- Recipe courtesy of CanolaInfo.
营养：
| 成分 | 数值 |
|---|
| Calories | 410 |
| Total Fat | 36g |
| Saturated Fat | 3g |
| Cholesterol | 5mg |
| Total Carbs | 19g |
| Fiber | 3g |
| Protein | 6g |
| Sodium | 450mg |
