Blueberry-Kale Salad With Balsamic Glaze Onions
Serves 4 to 6.
Note: The bright true flavors of blueberries and kale shine through on this lightly dressed combination. Onions, braised in balsamic vinegar, are slightly sweet and tangy, and their glaze helps to coat the leaves. If you’d like more dressing, drizzle a little more olive oil and a splash of balsamic over the whole thing before serving. From Beth Dooley.
• 2 tbsp. olive oil
• 1 red onion, halved and thinly sliced
• 3 tbsp. balsamic vinegar
• Salt and freshly ground black pepper to taste
• 1 large bunch kale, leaves finely chopped, about 6 c.
• 1 pint (2 c.) blueberries, plus a few extra for garnish
• 2 tbsp. freshly chopped basil
Film a small skillet with the oil and set over medium heat. Sauté the onion until softened, about 5 minutes. Add the balsamic vinegar and season with salt and pepper. Cover and continue cooking until the onions are very soft and syrupy, about 3 to 5 minutes. Remove and set aside.
In a large bowl, toss together the kale, blueberries and basil. Toss in the onions with the glaze.
Arrange on a serving platter or individual plates and garnish with a few reserved blueberries.
Nutrition information per serving of 6:
Carbohydrates 12 g
Protein 1 g
Fat 5 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 10 mg
Total sugars 7 mg
Dietary fiber 2 g
Exchanges per serving: ½ fruit, 1 fat.