Kale Salad
Delicious way to get your greens

7 tablespoons white balsamic vinegar, divided
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
2 tablespoons pine nuts, lightly toasted
1/4 cup dried cranberries or cherries
2 ounces Parmesan cheese shavings

Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, cranberries, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.

Per Serving: 86 Calories; 4g Fat (40.4% calories from fat); 5g Protein; 9g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 392mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.