Pasta and Kale Salad

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Hearty, deep-green kale is a beautiful and nutritious combination with the pasta. If you're nervous about trying the whole grain pasta, use half durum and half whole-wheat the first time. You'll quickly get acclimated!



Chop kale and chard. Cook in boiling water for 30 seconds, then rinse under cold water. Dry in a salad spinner.

Boil pasta and rinse under cold water.

Mix vinegar, orange juice, oil, salt and pepper. Toss all together and serve.


Recipe by Rita Condon, former PCC Staff Nutrition Educator
Served at the 2007 Annual Meeting dinner along with:

Recipe by Rita Condon, former PCC staff

Source: Served at the 2007 Annual Meeting

More about: chard, cruciferous vegetables, greens, kale, pasta, salad


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