Mediterranean Kale Salad
Hands-on time: 10 minutes Total time: 2¼ hours Makes: 8 to 10 servings Marinating the kale helps soften it while adding flavour. Use a vegetable peeler to shave the cheese for this colourful salad.
3 tbsp extra-virgin olive oil 2 tbsp balsamic vinegar 1 tsp liquid honey 2 cloves garlic, minced ½ tsp pepper Pinch salt 10 cups stemmed kale,
thinly sliced 2 cups cherry tomatoes,
halved 1 can (14 oz/398 mL) water-packed artichoke hearts, drained, rinsed and thinly sliced 1 cup shaved PecorinoRomano cheese or Parmesan cheese (about 80 g) In large bowl, whisk together oil, vinegar, honey, garlic, pepper and salt. Add kale, tomatoes and artichoke hearts; toss to coat. Cover and refrigerate, tossing occasionally, until kale begins to soften slightly, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Toss salad; sprinkle with cheese. PER EACH OF 10 SERVINGS: about 125 cal, 6 g pro, 7 g total fat (2 g sat. fat), 12 g carb (3 g dietary fibre, 4 g sugar), 8 mg chol, 213 mg sodium, 476 mg potassium. % RDI: 18% calcium, 12% iron, 64% vit A, 145% vit C, 17% folate.