Kale Salad With Pine Nuts, Currants &Amp; Parmesan

1. Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.

2. Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat.

3. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	11.5948 g
Protein	2.5062 g
Carbohydrates	4.3604 g
Energy	122.3888 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0378 g
Water	11.8591 g
Aspartic acid	0.2199 g
Calcium, Ca	10.4 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0682 g
Lutein + zeaxanthin	1.5188 g
Fiber, total dietary	0.6244 g
Fatty acids, total saturated 22:0	0.0115 g
Carotene, beta	2.8688 g
Niacin	0.7823 mg
Vitamin A, RAE	1.8488 g
Arginine	0.4072 g
Riboflavin	0.0453 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0189 g
Fatty acids, total saturated 20:1	0.1352 g
Glutamic acid	0.4938 g
Sodium, Na	0.6175 mg
Fatty acids, total saturated 16:1 undifferentiated	0.003 g
Total lipid (fat)	11.5948 g
Manganese, Mn	1.5211 mg
Fructose	0.0118 g
Proline	0.1136 g
Fatty acids, total saturated 16:0	0.5448 g
Sucrose	0.5822 g
Choline, total	9.4162 mg
Sugars, total	0.6058 g
Serine	0.1409 g
Fatty acids, total saturated 18:0	0.2356 g
Vitamin B-6	0.0251 mg
Selenium, Se	0.1181 g
Ash	0.5575 g
Fatty acids, total saturated 18:1 undifferentiated	3.0364 g
Pantothenic acid	0.1085 mg
Phenylalanine	0.0884 g
Beta-sitosterol	22.275 mg
Copper, Cu	0.2354 mg
Betaine	0.0675 mg
Thiamin	0.0684 mg
Methionine	0.0437 g
Iron, Fe	1.1488 mg
Carbohydrate, by difference	4.3604 g
Phosphorus, P	105.2912 mg
Folate, total	5.7375 g
Tocopherol, gamma	1.8816 mg
Alanine	0.1154 g
Valine	0.1159 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0596 g
Fatty acids, total saturated 18:2 undifferentiated	5.6091 g
Glycine	0.1166 g
Glucose (dextrose)	0.0118 g
Zinc, Zn	1.1262 mg
Isoleucine	0.0915 g
Fatty acids, total polyunsaturated	5.7746 g
Tocotrienol, gamma	0.1164 mg
Leucine	0.1672 g
Vitamin A, IU	37.0938 IU
Folate, DFE	5.7375 g
Tryptophan	0.0181 g
Vitamin C, total ascorbic acid	25.475 mg
Fatty acids, total saturated 20:0	0.0386 g
Campesterol	3.375 mg
Starch	0.2413 g
Tyrosine	0.0859 g
Vitamin K (phylloquinone)	9.0956 g
Fatty acids, total saturated	0.8315 g
Histidine	0.0575 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0088 g
Fatty acids, total monounsaturated	3.1745 g
Threonine	0.0624 g
Folate, food	5.7375 g
Vitamin E (alpha-tocopherol)	1.7144 mg
Magnesium, Mg	45.7162 mg
Lysine	0.0911 g
Potassium, K	145.8238 mg
Cystine	0.0488 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Honey	1 tablespoon	0	0	0
Extra virgin olive oil	1 tablespoon	0	0	0
Parmesan cheese	0	0	0	0
kale	2 bunches	0	0	0
white balsamic vinegar	7 tablespoons	0	0	0
pine nut	2 tablespoons	113.5688	2.2072	11.5374
currant	2 tablespoons	8.82	2.1532	0.0574
rice vinegar	1 tablespoon	0	0	0