BABY KALE & PEAR SALAD WITH MUS­TARD WAL­NUT VINAI­GRETTE

Canadian Living - - Fresh Salads -

MAKES 4 TO 6 SERV­INGS | HANDS-ON TIME 15 MIN­UTES | TO­TAL TIME 15 MIN­UTES

TEST KITCHEN TIP

Use re­main­ing dress­ing to driz­zle over grilled pork or chicken for a quick, flavour­ful meal.

Mus­tard Wal­nut Vinai­grette In small bowl, whisk to­gether wal­nut oil, canola oil, mus­tard, honey, gar­lic, vine­gar, salt and pep­per. (Make-ahead: Re­frig­er­ate in air­tight con­tainer for up to 5 days.)

Salad In large bowl, com­bine kale with pears. Add half of the dress­ing, toss­ing to coat; re­serve re­main­ing dress­ing for another use. Sprin­kle with wal­nuts and Gruyère.

PER EACH OF 6 SERV­INGS

about 239 cal, 4 g pro, 20 g to­tal fat (3 g sat. fat), 12 g carb (3 g di­etary fi­bre, 7 g sugar), 5 mg chol, 187 mg sodium, 225 mg po­tas­sium. % RDI: 9% cal­cium, 6% iron, 25% vit A, 50% vit C, 21% fo­late.

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