Kale Salad with Glazed Onions and Cheddar

With glazed onions, dried cherries, pine nuts, and crunchy kale, the flavor of this salad is as bright as its colors.

Kale Salad with Glazed Onions and Cheddar

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    1 bunch curly kale (8 ounces) curly, tough ribs and stems removed and discarded, leaves very thinly sliced 2 teaspoons Worcestershire sauce
    1 tablespoon fresh lemon juice 1 teaspoon sugar
    2 teaspoons extra-virgin olive oil 1 tablespoon cider vinegar
    1/8 teaspoon salt 1/3 cup dried tart cherries
    8 ounces frozen pearl onions, thawed 1/4 cups pine nuts (pignoli)
    1 tablespoon butter or margarine 2 ounces extra-sharp white Cheddar cheese (1/2 cup) shredded
    2 tablespoonswater


    Prep: 30 min Total:
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    • 1

      In large bowl, toss kale with lemon juice, oil, and salt and pepper; set aside.

    • 2

      In 12-inch skillet, combine pearl onions, butter, 1 tablespoon water, Worcestershire sauce, and sugar. Cook on medium heat 8 to 10 minutes or until onions are tender and most of the liquid has evaporated, stirring occasionally.

    • 3

      Add vinegar to skillet. Increase heat to medium-high. Cook 3 to 4 minutes, stirring frequently, until onions are browned. Add remaining 1 tablespoon water. Cook 1 minute longer, swirling pan constantly. (Onions can be refrigerated, covered, up to overnight.) Transfer onions to bowl with kale.

    • 4

      To kale, add cherries and pine nuts; toss vigorously to combine. Add cheese; toss. Transfer to serving platter.


    TIP: To make 12 servings: Step 1: Use 1 large bunch kale (about 12 ounces), 2 tablespoons lemon juice, 1 tablespoon extra-virgin olive oil, ¼ teaspoon each salt and pepper. Step 2: Use 12 ounces frozen pearl onions, thawed; 2 tablespoons water; 1 tablespoon Worcestershire sauce; 2 teaspoons sugar. Step 3: Use 2 tablespoons cider vinegar. Step 4: Use ½ cup dried cherries, 1⁄3 cup pine nuts, 4 ounces extra-sharp white Cheddar cheese, shredded (1 cup).

    Each serving: About 165 calories, 4g protein, 13g carbohydrate, 11g total fat (3g saturated), 3g fiber, 10mg cholesterol, 160mg sodium

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