Recipe created by Chef and Nutritionist, Ellie Krieger, M.S., R.D. for Grapes from California
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Ingredients
Directions
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Toast the pine nuts in a small dry skillet over a medium-high heat, stirring frequently, until golden brown and fragrant, about 3 minutes.
4. Remove the center ribs from the kale and cut into very thinly into ribbons.
5. Place the kale in a large bowl. Drizzle with the oil and vinegar then sprinkle in the salt and pepper. Using your hands, toss the kale with the dressing, massaging the greens lightly so the kale is well coated and begins to soften, about 30 seconds.
6. Add the pine nuts, grapes and half of the parmesan and toss to combine. Serve garnished with the remaining cheese sprinkled on top.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!