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Kale Salad With Pine Nuts, Currants, And Parmesan

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Bon Appetit
Related tags
salad memorial day lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 tablespoons dried currants

7 tablespoons white balsamic vinegar, divided

1 tablespoon unseasoned rice vinegar

1 tablespoon honey

1 tablespoon extra-virgin olive oil

1 teaspoon salt

2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise

2 tablespoons pine nuts, lightly toasted

Parmesan cheese shavings

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