HANDS-ON TIME 10 minutes
TOTAL TIME 2¼ hours
MAKES 8 to 10 servings

INGREDIENTS

• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp liquid honey
• 2 cloves garlic, minced
• ½ tsp pepper
• Pinch of salt
• 10 cups stemmed kale, thinly sliced
• 2 cups cherry tomatoes, halved
• 1 can (398 mL) water-packed artichoke hearts, drained, rinsed and thinly sliced
• 1 cup shaved Pecorino-Romano or Parmesan cheese (about 80 g)

PREPARATION

• 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 just before serving; sprinkle with
  Pecorino-Romano

NUTRITIONAL INFORMATION, PER EACH OF 10 SERVINGS: about
125 cal, 6 g pro, 7 g total fat (2 g sat. fat), 12 g carb, 3 g
fibre, 8 mg chol, 213 mg sodium, 476 mg potassium. % RDI:
18% calcium, 12% iron, 64% vit A, 145% vit C, 17% folate