Kale Salad with Prosciutto, Pumpkin Seeds and Cranberry Balsamic Vinaigrette

(16)

NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • 20g butter

  • 1 clove garlic, finely chopped

  • 1 bunch kale, stemmed and torn roughly

  • 50ml white wine

  • 40ml olive oil

  • 30ml balsamic vinegar

  • 30ml Ocean Spray® Low Sugar Cranberry Juice Drink

  • Salt and pepper, to season

  • 100g prosciutto, thinly sliced

  • 50g Ocean Spray® Craisins® Dried Cranberries 50% Less Sugar , chopped

  • 40g parmesan cheese, shaved

  • 30g pumpkin seeds

DIRECTIONS

DIRECTIONS

1. In a large frying pan, lightly brown butter and garlic.
2. Toss kale into pan and allow to fry briefly. Deglaze pan with white wine, allowing it to cook out until all the wine has evaporated.
3. Remove from heat and place kale onto a large serving platter.
4. For the vinaigrette, whisk oil, vinegar and Ocean Spray® Low Sugar Cranberry Juice Drink together. Season with salt and pepper.
5. Dress kale with vinaigrette while still warm.
6. To serve, add prosciutto, Ocean Spray® Craisins® Dried Cranberries 50% Less Sugar, Parmesan and pumpkin seeds to kale and toss lightly.

 

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