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Kale Quinoa Salad

EASY | 10 MIN | SERVES 6-8

A delicious and simple salad recipe from Sam's Italian Deli.


For the Vinaigrette:
Makes 1 cup
3/4 cup ENZO Organic Medium Extra Virgin Olive Oil
1 tablespoon Dijon mustard
1/3 cup Champagne vinegar
1 tablespoon rice wine vinegar
Sea salt and freshly ground black pepper to taste

For the Salad:
1 bunch flat kale, stems removed, shredded as thinly as possible (about 4 cups)
2 cups cooked quinoa (use 1 part quinoa to 1 part water)
1/2 cup freshly shaved or grated Parmesan cheese
1/4 cup toasted pine nuts
1/2 cup grape tomatoes


1. Prepare the Vinaigrette: In a small bowl, combine the mustard and vinegar . Stream in the oil until emulsified. Season with salt and pepper.

2. In a large salad bowl, toss the kale, quinoa, cheese, pine nuts and tomatoes. Pour in about 1/2 cup of the Vinaigrette and, using your fingers, coat the salad entirely. Season with salt and pepper, adding more dressing as desired. Can be made a few hours before serving. Serves 6 as a main course salad or 8 as a side

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