Sonoma Kale Salad with Red Grapes and Mushroom-Red Wine Vinaigrette
Ingredients
-
1
small bunch
kale
-
2
tablespoons
extra virgin olive oil
-
½
small
red onion or 1 large shallot, finely chopped
-
8
ounces
fresh mushrooms, sliced
-
2
cloves
garlic, minced
-
1
teaspoon
marjoram
-
Sea salt and freshly ground black pepper
to taste
optional
-
2
tablespoons
red wine vinegar
-
2
cups
fresh red grapes
-
¼
cup
coarsely chopped walnuts
Instructions
- Chop the washed kale and place it in a large salad bowl.
- Heat olive oil in a skillet and sauté the red onion or shallots, mushrooms, and garlic for about 7 minutes until the mushrooms are tender and browned.
- Add marjoram, salt, pepper, and red wine vinegar to the skillet and stir to create a warm vinaigrette.
- Pour the warm vinaigrette over the kale and toss immediately, massaging it into the leaves.
- Add the grapes and walnuts, then serve.
Nutrition Facts (estimated)
Servings
8
Calories
105
Total fat
7g
Total carbohydrates
11g
Total protein
3g
Sodium
31mg
Cholesterol
0mg
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