This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup dried cranberries
8 cups chopped stemmed kale
1 cup cherry tomatoes, cut in half
1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1 Tbsp. brown sugar
1 Tbsp. Heinz Dijon Mustard
2 Tbsp. pine nuts, toasted
Add To Shopping List
How do I make it ?
Place cranberries in small bowl. Add enough boiling water to cover cranberries; let stand 10 min. or until softened.
Drain cranberries; place in large bowl. Add kale and tomatoes; mix lightly.
Whisk dressing, sugar and mustard until blended. Add to salad; toss lightly.
Sprinkle with nuts.
Kraft Kitchen Tips!
Use your food processor to chop the kale, in batches if necessary, into desired size pieces.
A member of the cabbage family, kale has heavy-textured elongated dark green leaves with tightly curled edges. Rinse the leaves in cool water, then strip the leaves away from the thick mid-ribs before using as directed.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 220 mg
Carbohydrate 16 g
Fibre 2 g
Sugars 8 g
Protein 4 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.