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Kale with Raspberry Vinagrette



Use either sautéed or raw



Roll leaves of kale and slice thin to make ribbons.  Either sauté in butter for a few minutes until wilted or use raw.  Add either pine nuts, almonds or sesame seeds to the kale and stir.  Add raspberry vinaigrette sauce and toss.


Raspberry vinagrette sauce: 

¼ - ½ C.  raspberry fruit spread*

1 t. Dijon mustard

2 t. pure honey

3-4 T. balsamic vinegar

1 t. extra virgin olive oil


Mix ingredients together and toss over kale


*You can also use frozen or fresh raspberries and cook with a little water and honey, thicken with corn starch or arrowroot powder.