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Raw Kale Salad with Balsamic and Parmesan Recipe

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Easy To Make Healthy Salad

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-1/4 cup Sonoma Farm Traditional Barrel Aged Balsamic Vinegar
-3 Tbsp Sonoma Farm Extra Virgin Olive Oil
-1 pound fresh kale about 2-3 bunches, rinsed and patted dry
-1/4 cup dried whole golden raisins or currants
-1/3 cup slivered almonds
-1/2 teaspoon sea salt
-1/3 teaspoon pepper
-1/4 cup grated Parmesan cheese
Use a sharp knife to cut out the tough midrib of each kale leaf, and discard. Slice the leaves crosswise into thin, 1/4 inch wide, Put slices into a large bowl.
 In a smaller bowl, whisk together the balsamic vinegar, extra virgin olive oil, salt, and pepper.   A half hour to an hour before serving, toss the kale together with the slivered almonds, the golden raisins, and the dressing, allowing the kale to marinate a bit.  Right before serving, stir in the grated Parmesan cheese.