In the Kitchen with QMG – July

Sum­mer Kale Sal­ad with Blueberry/​Balsamic Vinaigrette

Ingre­di­ents for the salad:

• 2 bunch­es kale
• 2 ears sweet corn, shucked and ker­nels cut from cob
• 1 cup fresh blueberries
• 1 cup cher­ry toma­toes, halved
• ¼ cup sliced almonds

Ingre­di­ents for the vinaigrette:

• ½ cup fresh blueberries
• ¼ cup bal­sam­ic vinegar
• 1 Table­spoon honey
• 2 tea­spoon Dijon Mustard
• 6 Table­spoons extra vir­gin olive oil

Direc­tions:

1. For the Vinai­grette: add all ingre­di­ents except olive oil to a food proces­sor or blender then pulse to rough­ly chop blue­ber­ries. Turn proces­sor on then slow­ly stream in oil.
2. Tear kale leaves from stems, cut or tear into bite sized pieces, wash, and spin or pat dry.
3. In a large bowl top kale with corn, blue­ber­ries, toma­toes, and almonds.
4. Plate one cup of sal­ad mix­ture and top with 2 tbsp of vinaigrette.

Nutri­tion Infor­ma­tion:
236 Calo­ries
9.5g Healthy Fat
2g Sat­u­rat­ed Fat
56 mg Sodi­um
31 g Carbs
5 g Protein