Kale Salad with Prosciutto, Pumpkin Seeds and Cranberry Balsamic Vinaigrette
Prep Time
15 minutesCooking Time
15 minutesServing Size
4-Feb
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
Steps
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.