Kale Cranberry & Cashew Pasta Salad with Intermountain Healthcare

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Yield: 5 ServingsVegetarian


  • 3½ cups Green Kale, Chopped
  • 1 cup White Wine
  • 1 tbsp. Olive Oil
  • ¾ cup Red Onion, Diced
  • ½ cup Cashew Pieces, Salted
  • ¼ cup Dried Cranberries
  • 5 cups Whole Wheat Penne Pasta (Cooked 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.
  1. In a sauté pan, heat oil over medium heat; add onion and sauté until soft.
  2. Add kale, nuts and cranberries, toss to quickly incorporate; cool.
  3. In a bowl, toss the cooked pasta with the kale mixture.
  4. Add the lemon zest, juice and vinegar.
  5. 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

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