Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

White balsamic vinegar is slightly sweet; cider vinegar is tangier. Either will be delicious here.

Ann Taylor Pittman
Recipe by Cooking Light April 2016

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Credit: Jennifer Causey Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 2/3 cup vinegar, 1/2 cup water, and 2 teaspoons honey to a boil in a small saucepan. Add onion; boil 1 minute. Remove pan from heat, and let stand for 10 minutes. Drain.

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  • Pierce beets a few times with a knife; wrap in a large piece of microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender. Rub off skins with a paper towel. Halve beets; cut into wedges.

  • Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, oil, Dijon mustard, salt, and pepper in a large bowl. Add beets and kale; toss to coat. Place about 1 1/2 cups kale mixture on each of 4 plates; top each with 3 ounces salmon, about 1/4 cup onion, and 1 tablespoon almonds.

Nutrition Facts

355 calories; fat 15.5g; saturated fat 2.3g; mono fat 8.4g; poly fat 3.1g; protein 29g; carbohydrates 29g; fiber 6g; cholesterol 56mg; iron 3mg; sodium 600mg; calcium 211mg; sugars 13g; added sugar 4g.
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