Kale Salad with Quinoa Pistachios and Pomegranate Seeds
Ingredients
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 3 Tbs. white wine vinegar
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 2 bunches Tuscan kale, stems removed and discarded and leaves julienned
- 1/2 cup (3 oz./90 g) cooked and cooled quinoa
- 1/4 red onion, thinly sliced
- 1/4 cup (1 oz./30 g) coarsely chopped pistachios
- 1/4 cup (1 oz./30 g) pomegranate seeds
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments