Chicken soup

Kale salad with white quinoa


Tuscan Kale leaves julienned      2 bunches
Honey 1 teaspoon
Mustard Dijon 1 teaspoon
White Wine Vinegar 3 tablespoons
Olive oil 1/4 cup
Salt 1/2 teaspoon
Pepper 1/4 teaspoon
White Quinoa - cooked and cooled    1/2 cup
Red Onion thinly sliced 1/4
Pistachios coarsely chopped 1/4 cup
Pomegranate seeds 1/4 cup


In a small bowl whisk together the honey, mustard, white wine vinegar, olive oil, salt and pepper.

About half an hour before serving combine the julienned leaves of the kale with half of the vinaigrette, toss to combine and set aside.

When ready to serve add the kale with the quinoa, onion, pistachios, pomegranate seeds and toss to combine. Add more vinaigrette to taste and season with salt and pepper.