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Kale Cranberry & Cashew Pasta Salad Yield: 5 Servings Vegetarian
Ingredients:
3½ cups Green Kale,Chopped
1 cup White Wine
1 tbsp. Olive Oil
¾ cup Red Onion,Diced
9 tbsp. Cashew Pieces,Salted
9½ tbsp. Dried Cranberries
5 cups Whole Wheat Penne Pasta (Per Pkg instructions),Cooled
1½ tbsp. Lemon Zest
2 tbsp. Lemon Juice
2 tbsp. Balsamic Vinegar
½ tsp. Kosher Salt
¼ tsp. Crack Black Pepper
5 tbsp. Italian Parsley,Chopped
2½ tsp. Parmesan Cheese,Shredded
Preparations:
1. In a covered pot, over med-low heat; steam kale with the wine until most of the wine has evaporated.
2. In a sauté pan, heat oil over medium heat; add onion and sauté until soft.
3. Add kale, nuts and cranberries, toss to quickly incorporate; cool.
4. In a bowl, toss the cooked pasta with the kale mixture.
5. Add the lemon zest, juice and vinegar.
6. Season with salt and pepper.
Plate Assembly: Divide equally between 5 plates, garnish with chopped parsley and shredded cheese.
450 Calories/ 290 mg Sodium/ 26% Cal/Fat
