Fillable Recipe Card Kale Salad Quinoacranberriesalmonds (University of Hawaii at Hilo)

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Recipe Card Kale Salad Quinoacranberriesalmonds (University of Hawaii at Hilo)

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Direction:
Yield:
Ingredient:
Fro th kitche of:
Blue Zones Project
®
HMSA is an Independent Licensee of the Blue Cross and Blue Shield Association. Copyright © 2013 Blue Zones, LLC and Healthways, Inc. All rights reserved.
Brought to Hawaii by HMSA
Kale Salad with Quinoa, Cranberries and Toasted Almonds
1 bunch dinosaur or lacinato kale
1 cup cooked quinoa
1/4 cup sliced almonds, toasted
1/3 cup dried cranberries
2 tablespoons extra virgin olive oil
Salt to taste
Fresh ground pepper
1. Start by making your dessing. Combine all of the ingredients for the dressing in a samll bowl and set aside while you prepare your
kale. (This will soften the shallot and allow the flavors to mingle).
2. Remove the ribs from kale. Tear away about an inch on each side of the kale's stalk to form "flaps". Roll kale leaves together and
thinly slice and then chop finely.
3. Pour dressing over kale and use your hands to mix (massage) salad . Toast almonds in pan for 3-4 minutes. Then combine and toss
quinoa, almonds and cranberries with kale. Sprinkle with Parmesan.
http://www.domesticate-me.com/kale-salad-with-cranberries-and-toasted-almonds/
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Recipe Card Kale Salad Quinoacranberriesalmonds (University of Hawaii at Hilo)

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Completed 20 July 2020

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