Name: Sonoma Kale Salad with Red Grapes and Mushroom-Red Wine Vinaigrette
Prep time: 5 min
Total time: 15 min
Ingredients: 1 small bunch kale; 2 tablespoons extra virgin olive oil; 1/2 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 (optional, as desired); 2 tablespoons red wine vinegar; 2 cups fresh, red grapes; ¼ cup coarsely chopped walnuts

Description

This Sonoma Kale Salad with Red Grapes and Mushroom-Red Wine Vinaigrette will make you think of sunny afternoons picnicking in a vineyard!

Ingredients

Scale

1 small bunch kale
2 tablespoons extra virgin olive oil
1/2 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 (optional, as desired)
2 tablespoons red wine vinegar
2 cups fresh, red grapes
¼ cup coarsely chopped walnuts

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Instructions

Finely chop washed, drained kale and place in a large salad bowl.
Heat olive oil in a skillet and sauté red onion or shallots, mushrooms, and garlic for about 7 minutes, just until mushrooms are tender and brown, and liquid forms in pan.
Add marjoram, salt and pepper (as desired), and red wine vinegar and stir well to create a warm vinaigrette with the mushrooms.
Spoon warm mushroom vinaigrette over kale and immediately toss together with tongs. As mixture cools slightly, use clean hands to massage vinaigrette into the kale leaves.
Toss in grapes and walnuts and serve.

Notes

May add 8 ounces cubed tofu in step 2.

Prep Time: 5 minutes

Nutrition

Serving Size: 1 serving
Calories: 105
Sugar: 7 g
Sodium: 31 mg
Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 11 g
Fiber: 2 g
Protein: 3 g