Kale Quinoa Salad
A delicious and simple salad recipe from Sam's Italian Deli.
Ingredients
For the Vinaigrette:
1 Tbsp. Dijon mustard
â…“ cup ENZO Organic White Wine Vinegar
1 Tbsp. rice wine vinegar
¾ cup ENZO Organic Medium Extra Virgin Olive Oil
Salt and pepper, to taste
For the Salad:
1 bunch flat kale, stems removed, shredded as thinly as possible (about 4 cups)
2 cups cooked quinoa (1 part quinoa to 1 part water)
½ cup Parmesan cheese, freshly shaved or grated
¼ cup toasted pine nuts
½ cup grape tomatoes
Directions
Step 1
In a small bowl, combine mustard and both vinegars. Stream in the oil until emulsified. Season with salt and pepper.
Step 2
In a large salad bowl, toss kale, quinoa, Parmesan, pine nuts and tomatoes. Pour in about ½ cup of 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
