Calories: 170 kcal
- 3 T. Raisins
- 1/3 cup Hot Water
- 3 T. Pine Nuts
- 1 bunch Tuscan Kale about ¾ pound
- 2 T. Extra Virgin Olive Oil
- 2 T. Red or White Wine Vinegar
- 1 T. Honey
- ¼ tsp. Salt
- 1/8 tsp. Freshly Ground Black Pepper
Place raisins in a small bowl. Add the hot water and allow the raisins to soak while you prepare the rest of the salad.
Toast the pine nuts in a small dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 3 minutes.
Remove the center ribs from the kale (if the leaves are large) then cut the leaves very thinly into shreds.
In a small bowl, whisk together the oil, vinegar, honey, salt and 1 tablespoon of the raisin soaking water. Add the dressing to the kale and massage it in with your hands so that the kale is well coated and begins to soften, about 30 seconds.
Drain the raisins and add them to the kale along with the pine nuts, and toss to combine.
Serving size is 3/4 cup
Calories 170, Total Fat 12 g, Sat. Fat 0 g, Sodium 170 mg, Tot. Carb. 16 g, Protein 3 g