Nutrition Facts

Serving Size 138 g

(Approx. 4 Servings)

Amount Per Serving

Calories	350	Calories From Fat	300

% Daily Value*

Total Fat 33 g	51%

Saturated Fat 6 g	30%

Trans Fat 0.0 g

Cholesterol 5 mg	2%

Sodium 290 mg	12%

Total Carbohydrate 7 g	2%

Dietary Fiber 3 g	12%

Sugars 1 g

Protein	5 g

Vitamin A 70%	•	Iron 10%

Vitamin C 35%	•	Calcium 25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Baby Kale Salad with Pinon, Parm and Warm Lemon Vinaigrette

Prep Time

20 minutes

Cook Time

10 minutes

Total Time

30 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

1/2 cup(s) extra virgin olive oil, divided use, 1/4 cup for sauteeing and 1/4 cup added to salad for dressing

1 Tbsp garlic cloves, minced or chopped fine

2 Tbsp shallots, minced or chopped fine

3 sprigs of fresh thyme

1/4 cup(s) fresh lemon juice

1 Tbsp dijon mustard

10 Oz baby kale

1/4 cup(s) pine nuts, lightly toasted in a dry pan, plus more as needed to garnish

1/3 cup(s) shaved parmesan cheese, or as needed

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Instructions

Place a medium-sized, non-stick skillet over medium-low heat.

Add olive oil and allow to get hot before adding garlic, shallots, and thyme sprigs. Sauté until garlic and shallots are nicely browned and thyme is fragrant, approximately 4 to 6 minutes.

Stir in lemon juice and mustard, bring to a simmer then remove from heat.

Place baby kale into a serving bowl. Discard thyme sprigs from pan and pour warm lemon mixture over kale. Add remaining olive oil and toss to coat greens well.

Add pine nuts and Parmesan and toss. Season to taste and serve immediately.