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
