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Tuscan Kale Salad
Rating (1 Rated)
From our Fall 2013 issue of Graze magazine. All hail kale! This hale and hearty salad, featured in our Fall, 2013 issue of GRAZE, is a festive addition to the holiday table and it's something you can easily make ahead of time. 
serves 4


1 bunch kale (approx. a half pound)
½ cup shredded carrots
½ cup sundried tomatoes, thinly sliced
½ cup toasted pine nuts
½ cup shredded Parmesan cheese
¼ cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

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Tuscan Kale Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
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  • I'm a vegetarian recipe!


  1. Remove stems from kale and cut into thin julienne strips
  2. Toss kale with shredded carrots, sundried tomatoes, parmesan cheese and pine nuts
  3. Make dressing by whisking together balsamic vinegar, olive oil, salt and pepper
  4. Pour dressing over salad ingredients, toss to combine.
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